Recipe of Quick Traditional Welsh Lamb Cawl

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Before you jump to Traditional Welsh Lamb Cawl recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Can Help You Stay Fit As Well As Healthy.

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We hope you got benefit from reading it, now let's go back to traditional welsh lamb cawl recipe. You can cook traditional welsh lamb cawl using 11 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Traditional Welsh Lamb Cawl:

1. Provide 2 of onions, sliced.
2. Take 2 of celery sticks, sliced.
3. You need 2 of carrots, peeled and sliced.
4. You need 1 of parsnip, peeled and sliced.
5. You need 1 of small swede, peeled and diced.
6. Prepare 3 of potatoes, peeled and diced.
7. Provide 2 of leeks, thinly sliced, separate the white and green parts.
8. You need 750 g of lamb neck fillets, trimmed and cut into chunks.
9. Prepare 2 of oxo beed stock cubes.
10. Provide 1 of Knorr beef stock pot.
11. You need of Fresh rosemary, thyme, and parsley.

Steps to make Traditional Welsh Lamb Cawl:

1. Heat a large pan and add a drizzle of oil, add the onions, celery, parsnip, and swede. Cook the vegetables, stirring all of the time until golden brown. (this adds to the flavor). Then remove the veggies and set aside..
2. If needed add a little more oil to the pan, then quickly brown the lamb chunks all over..
3. Add the cooked vegetables back into the pan, add the rosemary and thyme and season, pour over enough boiling water to cover the ingredients, add the oxo cubes and the stock pot. Bring to the boil. Then cover and cook gently, the liquid should hardly bubble for 1½ hours, the lamb should be getting very tender..
4. Add the potatoes and the white parts of the leeks and cook for a further 30 mins. Check the potatoes are tender and the seasoning and adjust if necessary..
5. Finally add the green parts of the leeks, cook for a few minutes more to soften, scatter over the chopped parsley and serve with wholemeal bread and Caerphilly cheese..
6. Top Tip: Cawl keeps very well in the fridge and also freezes well, and tastes better the following day..

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