Cawl
Cawl, from above
Non vegWales

Cawl

Wales in a pot: lamb, leeks, swede and potato, simmered slowly. Even better reheated, they say.

150 minTime
23 gProtein each
mildSpice
Cawl ail dwym2 chapters · 1 min read

Make it your way

Grandma's wayLamb, swede, potato, carrot and leeks in a clear broth.
The original
212kcalsame
23 gproteinsame
4 gfibresame
150minutessame

Cawl.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Mutton (goat meat)600 g lamb or mutton neck, on the bone
Water7 cups
Onion1, chopped
Carrot2, chunks
Turnip1 swede or 2 turnips, chunks
Potato3, chunks
Leek2, sliced
Salt1½ tsp
Black pepper½ tsp
Flat leaf parsleychopped

Method

4 steps
  1. 1Simmer mutton in water for 75 minutes, skimming early.
  2. 2Lift the meat out, cool the broth and skim off fat if you like. Shred meat back in.
  3. 3Add onion, carrot, swede and potato. Simmer 30 minutes.
  4. 4Add leeks for the last 10 minutes, season and add parsley.
Serve it like this

Serve in deep bowls with crusty bread and a wedge of crumbly cheese on the side. Steaming hot.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Cawl: a bread or rice, a side, something to drink and something sweet.

Bread or rice Irish soda bread50 min
Bread or rice Bara brith90 min
On the side Aloo gobi35 min
On the side Bagara baingan50 min
A little snack Welsh rarebit15 min
A little snack Cheese straws40 min
To drink Sweet lassi10 min
Something sweet Puran poli90 min
Sign up to send it to your cook