Welsh Lamb, Bacon and Vegetable Soup/Stew - Cawl
What's The Big Idea?
Cawl is the national dish of Wales, and has been eaten all over the country for hundreds of years. As a result, there are many local variations to the recipe.
Cawl can be served all in one bowl, as a sort of watery stew, or the broth served as a soup first, and the remaining stew served afterwards.
Either way, it's a delicious warming hearty meal.
Here's the list of what you need:
What To Do
- 1 tablespoon lard, bacon fat or vegetable oil
- 2 large onions, thickly sliced
- 1 medium swede, peeled and cut into 1 inch cubes
- 4 large carrots, peeled and thickly sliced
- 4 leeks, cleaned and sliced
- 1 lb lamb cutlets
- 1 lb piece of smoked bacon, cut in to 1 inch cubes
- 1 bay leaf
- 1 sprig of fresh thyme
- 1 lb medium potatoes, peeled and quartered
- Salt and freshly ground black pepper
- Melt the fat/oil in a large saucepan or flameproof casserole
- Add the onions, swede, carrots and leeks to the pan, and fry for 5 minutes, stirring constantly
- Add the lamb to the pan and brown on all sides, then add the bacon, bay leaf and thyme
- Cover the meat and vegetables with cold water, bring to the boil, then lower the heat to a simmer
- Cook for 1½ hours, or until the lamb is almost ready
- Add the potatoes and cook for another 20 mins, or until the potatoes are cooked
- Season well with salt and pepper and serve piping hot, in either of the ways described above