Just in time for St. David’s Day, we bring you the wonderfully warming dish known as cawl.
The first use of cawl as a dish dates back to the 14th century. Historians believe that the word derives from the Latin word caulis, meaning the stalk of a plant. Cawl is now used as a general term for all sorts of soup and stew made in Wales, and the ingredients vary according to season and geographic region. However, the most common version contains lamb (or beef) with leeks and a mixture of root vegetables, such as swede and carrot. Potatoes would have been a later addition. once the tuber had been introduced from the New World.
Cawl is very easy to make, and quite flexible. Use whatever vegetables are in season. As with so many dishes of this type, we recommend making a day in advance, if possible. This gives the flavours a chance to blend.
Basic Lamb Cawl
2 lb Welsh lamb, preferably neck on the bone cut into chunks
3 pints lamb or vegetable stock
8oz leeks, washed and chopped
8 oz onions, chopped
1.5 – 2 lb root vegetables of your choice – swede, parsnip, carrot, potatoes – peeled and chopped
fresh parsley
Put the lamb in a large pot with the stock. Bring to a boil and simmer for an hour. Add all of the vegetables (but not the parsley) and cook for another hour or so.
If cooking to eat the next day, remove from the heat, and leave to cool. Then cover the pot and store in the fridge. The next day, bring back to room temperature and continue with the next step.
When ready to eat, add a large handful of chopped parsley to the stew. Mix and simmer for another 15 minutes or so until warmed through.
Serve the stew with some freshly-baked crusty bread.
