Wales - Cawl

Since there are no other countries starting with W I've decided to do a recipe from Wales. This Welsh Cawl recipe looks like a delicious stew and I'm looking forward to trying it. It's interesting that you serve it with chunks of cheese alongside the stew. 

Ingredients:

500g lamb
2 onions
3-4 potatoes
2 carrots
200g swede
2 leeks
4 garlic cloves
1 bay leaf
500g vegetable stock
2 tablespoons Worcester sauce
Crusty rolls to serve
100g cheddar to serve

I chose to use cheaper stewing lamb leg that came with attached bones but you could use any lamb you like. Just make sure to extract the bones before you serve.


Pretty easy slow cooker recipe. Just chop everything up all chunky and dump it in the slow cooker. Top up the stock with boiled water so it's just under the level of the chopped veg. Cover and cook on HIGH for 8 hours.



Serve with a bread roll and chunks of cheddar.


The house had a delicious smell all day as the Cawl slowly cooked. I was really anticipating it by the time we sat down to eat. It was delicious! The lamb had fallen off the bones making it easy for me to scoop them out. I was a bit sceptical about it being served with cheese but JD pointed out that if you took a bite of cheese and then a spoon of stew it enhanced the cheese flavour as it melted giving a taste explosion in your mouth. It was really good! We had the Cawl unthickened but I read that in Southern Wales they use flour or oats to make the broth thick. Which sounds equally delicious. It felt like a hearty, healthy meal and we thoroughly enjoyed it.

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