4 large potatoes, or 8 to 10 smaller potatoes, scrubbed and diced (no need to peel them)
4 large carrots, peeled and diced
1/2 swede, peeled and diced
2 parsnips, peeled and diced
3 leeks, trimmed, sliced and rinsed thoroughly (greens and white)
sea salt and pepper to taste (I used Halen Môn Anglesey Sea Salt)
freshly chopped parsley (to garnish)
crusty bread (to serve)
Caerphilly cheese (to serve)
Welsh Cawl (Lamb & Vegetable Stew) - Cawl is often seen as being the national dish of Wales, my recipe is based on a traditional Welsh recipe for Cawl, but uses lamb steaks in place of a lamb joint, as was commonly used in times gone by. A bowl of cawl is usually accompanied by crusty bread and Caerphilly cheese.
Dredge the diced lamb in the seasoned flour, and in a large stockpot, heat the oil until hot; add the floured, diced lamb and cook for 3 to 4 minutes, stirring all the time, until the lamb has a golden brown crust.
Turn the heat down, add 2 litres of water, before adding the diced potatoes, carrots, swede and parsnips. Season to taste with salt and pepper, place a lid on the pot and simmer for 2 hours, or until the meat is tender and the vegetables are cooked. 20 minutes before the end of the cooking time, add the chopped leeks, replace the lid and continue to cook.
Check and adjust the seasoning, scatter the chopped fresh parsley over the cawl, then serve in warmed soup bowls, giving each person some meat, vegetables and the broth. Delicious with crusty bread and Caerphilly cheese.
Better is made the day before serving; to serve, skim off any fat and reheat gently until piping hot. Serve as before.