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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.

Shopping List

Here's the list of what you need:

  • 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

What To Do

  • 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

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