Welsh Cawl

There is something so wonderful about simple, hearty food that is full of goodness. This Welsh recipe dates back to the 14th century & is yet again, one created by the common folk. As they only had access to the poorer cuts of meat, they would cook it very slowly to tenderise the meat. In Wales this stew is traditionally served with a chunk of bread and a strong, mature cheese. Ideally, a Welsh cheese, though extra mature cheddar works well too.

4-6 Servings

Ingredients

1 kg lamb shoulder or other cut (with bone is best)

1-2 tbsp butter

2L water

1 onion, peeled but left whole

1 small swede, cubed

3 potatoes, cubed

3 carrots, cubed

2 turnips, cubed

2 leeks, finely sliced

S&P

Instructions:

Season lamb with S&P.

Melt butter in a large pot & sear all sides of the lamb joint.

Set the joint to the side & drain excess grease from the pot.

Return lamb to the pot with the onion & cover with 2 litres of water.

Simmer on low 1.5 hours without a lid on. Skim the surface if necessary.

Add the swede, potatoes, carrots & turnips. Continue to simmer another hour.

Remove lamb joint from stew and shred the meat off the bone.

Return meat to the pot & add the leeks.

Simmer another 20-30 minutes or until leeks are cooked.

Adjust seasoning & serve in deep bowls with rustic bread & a strong cheese on the side.