Welsh Cawl Recipe
Welsh lamb cawl, a traditional, simple Welsh dish comprising lamb, carrots, potatoes, swede and leek in a brothy soup.
Servings 2 Servings
Calories 494kcal
Ingredients
- 300 g Boneless Lamb Shoulder 10oz
- ¼-½ teaspoon Salt
- 25 g Butter
- 100 g Onion
- 150 g Carrot 1 Small-Medium
- 150 g Swede ½ of a Small Swede
- 150 g Baby New Potatoes 1 Cup
- 750 ml Lamb Stock 3 Cups
- 1 Small Leek 1-2 Cups
Instructions
- Chop the lamb into a 2.5cm (1") dice.
- Cut the onion into a 1.5cm (½-¾") dice.
- Peel the carrot and swede and cut them both into a 1cm (½") dice.
- If needed, cut the potatoes into a 2-2.5cm (¾") dice
- Heat a medium saucepan (20cm or 8") over a medium-high heat, and when it's hot, add the butter.When the butter foams, season the lamb with the salt and add it to the butter and cook for 3-4 minutes. The idea is to just get the juices flowing and flavour the butter rather than colour the lamb.
- Add the onion and cook for 5 minutes to begin to soften.
- Add the potatoes, swede, and carrot, then pour over the stock and bring to a boil.
- Pop on a lid and reduce the heat so that the soup sits at a gentle simmer, then cook for 60 minutes.
- Cut the leek into 0.5-1cm (¼-½") thick coins and add them to the soup and cook for another 20 minutes.
Nutrition
Serving: 1 | Calories: 494kcal | Carbohydrates: 39g | Protein: 41g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 124mg | Sodium: 1067mg | Potassium: 1367mg | Fiber: 7g | Sugar: 11g | Vitamin A: 13588IU | Vitamin C: 47mg | Calcium: 120mg | Iron: 5mg
