Cawl (Traditional Welsh Lamb and Vegetable Stew)

🛒 Ingredients

• Lamb shoulder, boneless 125 g · 313 kcal
• Potato 100 g · 87 kcal
• Carrot 50 g · 21 kcal
• Leek 50 g · 31 kcal
• Swede (Rutabaga) 50 g · 19 kcal
• Onion 35 g · 14 kcal
• Beef stock 250 g · 25 kcal
• Fresh parsley 4 g · 2 kcal
• Vegetable oil 5 g · 43 kcal

👨‍🍳 Instructions

1. Cut the lamb shoulder into 2-3 cm cubes and pat dry; chop the onion, carrots, swede, and potatoes into rough chunks, and slice the leeks.
2. Heat vegetable oil in a large pot or Dutch oven over medium-high heat, then brown the lamb cubes on all sides; remove and set aside.
3. Add the chopped onion to the pot and sauté until softened, about 5-7 minutes; return the lamb to the pot.
4. Pour in the beef stock, enough to just cover the meat and vegetables; add a bay leaf and a few sprigs of thyme.
5. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour; skim any foam that rises to the surface.
6. Add the prepared chunky vegetables (potatoes, carrots, leeks, swede) to the pot; season with salt and freshly ground black pepper to taste.
7. Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are tender and the lamb is very soft.
8. Remove the bay leaf and thyme sprigs; stir in the fresh parsley just before serving.