United Kingdom Welsh Cawl
In Welsh, any soup or broth can be called a cawl (pronounced like cowl), but the soup most often called Welsh cawl is a filling, stew-like meal filled with tender lamb, leeks, and root vegetables. Regarded as the national dish of Wales, a good Welsh cawl was traditionally eaten with the broth as the first course and the meat and vegetables served afterwards, with crusty bread and butter.
Recipe Servings: 4
Prep Time
25 minutes
Cook Time
8 hours
Total Time
8 hours 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp (15 ml) vegetable oil
- 4 lbs (1.8 kg) lamb neck, cubed
- Salt, to taste
- Ground black pepper, to taste
- 5 potatoes, peeled and cut into chunks
- 2 carrots, cut into chunks
- 1 parsnip, cut into chunks
- 1 swede (also called rutabaga), peeled and cut into chunks
- 2 leeks, thickly sliced
- 1 onion, chopped
- 1 bay leaf
- 2 cups (475 ml) water or meat broth
Directions
- Heat vegetable oil in a large skillet.
- Season cubed lamb meat with salt and black pepper.
- Add lamb cubes to the hot oil, in batches if necessary, and cook until browned.
- Transfer browned meat to a 6-quart (6-liter) slow cooker.
- Lay remaining ingredients on top of the lamb in the slow cooker.
- Pour in water or broth.
- Cook on low for 8 hours.
- Remove bay leaf.
- Season with additional salt and black pepper to taste.
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