About this recipe:"Cystal yfed o'r cawl â bwyta's cig" - It is as good to drink the broth as to eat the meat --Cattwg the Wise. Cawl (pronounced 'cowl') is just like any other old farmhouse soup or stew. We pick up whatever is in season, chuck it in a pot and boil it for a day, then guzzle it up the next day and moan about how much our belly aches afterwards.
1.8kg (4 lb) lamb neck or chops (I use a mix of both)
salt and pepper to taste
4 white potatoes, cut into large chunks
2 carrots, cut into large chunks
1 parsnip, cut into large chunks
1/2 swede, cut into large chunks
2 leeks, sliced (green and white parts)
1 to 2 vegetable stock cubes, to taste
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
Put all the lamb in to a large stock pot. Cover with water, add salt and pepper, and simmer over a medium heat for 45 minutes or more, until cooked and tender. (At this point I like to take the meat out, cut it into smaller pieces, and skim off some of the fat from the surface of the water. I then put the meat back in before moving on.)
Add all root vegetables, which should cut into chunks of similar size to ensure similar cooking times. Leave to simmer for another 45 minutes.
Add the sliced leeks and vegetable stock cubes, season again if desired, and leave to boil for twenty minutes.
Serve at this time, or leave to cool and reheat the next day. Best served with crusty bread.
Every welsh cook has their own cawl, but this is my preference. I believe it is absolutely essential to make this a day ahead, and eat it the next day, when it is thicker and all the flavours have matured. But if you like a brothy soup, it's very nice on the day it's made also.
Add, swap and change ingredients as you see fit. - 18 Nov 2009