Lamb Cawl – Happy St. David’s Day.

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Happy National Welsh Day.

My husband has some Welsh ancestory so we thought it would be nice to indulge ourselves in one of Wales’  favourite meals. Cawl.

Its a stew with lots of leek, root veggies and meat. In this instance lamb.

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So I got:-

2 Tbls oil

6 lamb chump chops (or small shanks)

2 cups sliced leek

1 cup diced pumpkin

1 medium carrot – chopped into small chunks

1 cup sliced cabbage

some herbs  i.e.  thyme, rosemary, bay leaf

salt, pepper, cinnamon

water

Season lamb with salt, pepper and cinnamon.

Heat oil in a large saucepan, add the lamb and brown on all sides. Take the lamb out of the saucepan and throw in the leeks, carrot, pumpkin and herbs. Fry for a minute or two stirring. If it gets too dry add a little water.

Return the meat to the saucepan and stir in with the veggies. Add about a litre of water, stir well, bring to the boil, then turn the heat down to low, cover and leave it to simmer for about an hour, stirring occasionally.

Take the lid off and continue to simmer for another 30-40 minutes or until the meat is very tender and the sauce has thickened up a little.

Add the cabbage for the last 10 minutes of cooking.

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I served it with some mashed potato and toasted sourdough bread (and a glass of Shiraz)

It went down really well.

Enjoy…

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