Subj : St. David 09
To   : All
From : Dave Drum
Date : Thu Jun 24 2021 05:40:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cyril & David's Cawl Cymreig (Lamb & Vegetable Stew)
 Categories: Lamb/mutton, Vegetables, Herbs, Stews
      Yield: 7 Servings
 
    600 g  Welsh lamb steaks; diced
           +=OR=+
    600 g  Lamb neck fillets
      1 tb Flour
           +=MIXED WITH=+
           Salt & pepper
           Rapeseed oil
      4 lg Or 8 to 10 smaller potatoes;
           - scrubbed, diced (no need
           - to peel them)
      4 lg Carrots; scraped, diced
    1/2    Swede; peeled, diced
      2    Parsnips; peeled, diced
      3    Leeks; trimmed, sliced,
           - rinsed thoroughly, greens/
           - white
           Salt & pepper
           Fresh chopped parsley;
           - garnish
           Crusty bread; to serve
           Caerphilly cheese; to serve
 
  Dredge the diced lamb in the seasoned flour, and in a
  large stockpot, heat the oil until hot; add the floured,
  diced lamb and cook for 3 to 4 minutes, stirring all the
  time, until the lamb has a golden brown crust.
  
  Turn the heat down, add 2 litres of water, before adding
  the diced potatoes, carrots, swede and parsnips. Season
  to taste with salt and pepper, place a lid on the pot
  and simmer for 2 hours, or until the meat is tender and
  the vegetables are cooked. 20 minutes before the end of
  the cooking time, add the chopped leeks, replace the lid
  and continue to cook.
  
  Check and adjust the seasoning, scatter the chopped
  fresh parsley over the cawl, then serve in warmed soup
  bowls, giving each person some meat, vegetables and the
  broth. Delicious with crusty bread and Caerphilly
  cheese.
  
  Better is made the day before serving; to serve, skim
  off any fat and reheat gently until piping hot. Serve as
  before.
  
  MAKES: 6 to 8 servings
  
  NOTE: Welsh Cawl (Lamb & Vegetable Stew) - Cawl is often
  seen as being the national dish of Wales, my recipe is
  based on a traditional Welsh recipe for Cawl, but uses
  lamb steaks in place of a lamb joint, as was commonly
  used in times gone by. A bowl of cawl is usually
  accompanied by crusty bread and Caerphilly cheese.
  
  23 February 2018 by Karen Burns-Booth
  
  RECIPE FROM: https://www.lavenderandlovage.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "He who wonders discovers that this in itself is wonder." -- M. C. Escher
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