Dydd Gŵyl Dewi Cawl
Cawl - Welsh Lamb Stew
Today is St. David's Day and the Gents have gone Welsh for the day! Tonight we made soup ormore specifically 'cawl' a traditional Welsh soup widely recognised as a national dish. Most common recipes use salted bacon or beef with potatoes, swedes, carrots and other seasonal vegetables, while more modern variations use lamb and leeks. We've gone for a modern variation from the lovely people at visitwales.com, because leeks mean Wales!
Begin by browning the meat in batches (this means it actually browns not steams!). We've chosen to use lamb chops, but lamb shanks or cubes of lamb shoulder would work equally as well. Set aside for a moment and in the same pan brown the onions. Pop the lamb back in and add the water and herb bundle. You need to simmer this but the time will depend on your cut. Our chops had about 10 minutes, but for larger cuts you will need to increase the cooking time. Next add the vegetables (keeping them chunky), except for the cabbage, and simmer gently for about 40 minutes. Finally add the cabbage and cook for a further 5 minutes.
Traditionally the broth would have been served as a starter, with the meat and vegetables reserved for the main course. We opted to serve ours 'all-in-one' with some yummy rye bread and a chunk or two of tangy Caerphilly cheese.