Lamb cawl
From: Good Food Live
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Lamb cawl
- Prep time:
- Cook time:
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Tender lamb and a medley of root vegetables combine to make a hearty meal in this Welsh inspired supper from Liz Scourfield
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
To serve:
- crusty bread
- Caerphilly cheese
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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Latest Comment
Hi Liz,
Just don't quite understand your method? How do you get from:"900g Lamb, cut into 4cm chunks"
to"Skim the surface; remove the leg-bone and any obvious bits of fat or gristle from the meat."
Am I missing something?