March the first is St David’s Day and it is celebrated all over Wales. I therefore thought that it would be an ideal time to show you how to cook one of Wales favourite dishes Cawl (pronounced cowl).
Cawl is Welsh for broth or soup originally was made with bacon or kid but these days it is generally made with neck or breast of lamb. This makes a wonderful delicious soup-stew which is ideal for slow cooking in a thermal or slow cooker. In either case the recipe stays the same.
500g lamb neck I am using it off the bone but on the bone is also perfect.
salt and freshly ground pepper.
4 sprigs each of mint, rosemary, thyme tied together.
400g small potatoes, cut in half if large
4 carrots about 250g, cubed.
1 onion, cut into large chunks.
1 small swede about 400g , diced
2 leeks, sliced (green and white parts).
2 lamb or vegetable stock pots or stock cubes.
Add the lamb cover with water and bring to the boil.
Once boiling skim any impurities and fat off the surface.
Add all the other ingredients ….crumbling in the stock cubes.
Top up with more water if needed to cover everything and bring back to the boil.
Once boiling put the lid on the inner pot and place it in the insulated outer container.
Shut the lid and leave to cook for a minimum of 3 hours
When ready skim off any more fat that has risen to the surface and serve with crusty bread.