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Lamb cawl

Liz Scourfield from Good Food Live
Tender lamb and a medley of root vegetables combine to make a hearty meal in this Welsh inspired supper from Liz Scourfield

Lamb cawl

Method

1. Heat the oil or dripping in a large casserole dish and fry the lamb on all sides to seal. Continue to cook for 10 minutes, and then add the water. Bring to the boil; place a lid on the casserole and cook for 1 hour and 15 minutes.

2. Skim the surface; remove the leg-bone and any obvious bits of fat or gristle from the meat. Add the potatoes, carrots, swede and parsnips and cook for a further 35 minutes.

3. Add the leeks and cook for another 10 minutes. Stir in the parsley, season to taste and serve immediately with crusty bread and Caerphilly cheese.

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Serves: 4-6

Prep: 30 min
Cook: 2 hrs 15 min

Ingredients
900g Lamb, cut into 4cm chunks
1 tbsp vegetable oil, or dripping
2.5 litres water
5 Potatoes, diced
7 Carrots, cut into 1.5 cm rounds
1/2 Swede, diced
5 Parsnips, cut into 1.5 cm rounds
3 large leeks, cut into 1.5 cm rounds (include as much of the dark green leaf as possible)
2 handfuls of flat-leaf parsley, chopped