Cawl

Name: Cawl
Prep time: 15 min
Total time: 2 h
Yield: 4 - 6 serving(s)
Ingredients: 900 g lamb neck, cut into 2-3cm chunks; 1 3/4 L vegetable, chicken or lamb stock; 6 sprigs thyme leaves picked and chopped; 2 bay leaves; 1/2 swede, about 200g, peeled and cut into 1cm chunks; 2 carrots, cut into 1cm chunks; 2 medium potatoes, cut into 1cm chunks; 50 g pearl barley; 2 leeks, trimmed, halved lengthways and cut into 1/2cm thick slices; Small handful parsley, roughly chopped

By Gabriella EnglishPublished: 15 December 2023

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Hannah Hall

If a comforting stew is what you're after, then our cawl recipe is bound to go down a treat. Originating from Wales, this deliciously hearty and soul-warming Welsh cawl is the perfect remedy to a cold winter's day.

Made with lamb neck, a delicious and cheap cut of meat that's at its best when slow-cooked in a stew like this, this recipe can be cooked with a whole range root vegetables, such as parsnips if you like.

Better yet, it freezes really well, so you could always batch-cook and freeze in portions for the easiest weeknight meals.

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Yields:

4 - 6 serving(s)

Prep Time:

15 mins

Total Time:

2 hrs

Ingredients

900 g lamb neck, cut into 2-3cm chunks
1 3/4 l vegetable, chicken or lamb stock
6 sprigs thyme leaves picked and chopped
2 bay leaves
1/2 swede, about 200g, peeled and cut into 1cm chunks
2 carrots, cut into 1cm chunks
2 medium potatoes, cut into 1cm chunks
50 g pearl barley
2 leeks, trimmed, halved lengthways and cut into 1/2cm thick slices
Small handful parsley, roughly chopped

Directions

1. Step 1Add the lamb, stock, thyme, and bay leaves to your largest saucepan with a lid or casserole pot. Season with salt and pepper, bring to a simmer and cook, covered, for 1 hour until the lamb is beginning to tenderise. Use a ladle to regularly skim any scum from the surface.
2. Step 2After an hour, add the swede, carrot, potatoes, and pearl barley. Bring back to a simmer and cook for 25-30 mins until the vegetables are just tender. Add the leeks and cook for a further 15-20 minutes until the lamb is completely tender and the vegetables and pearl barley are cooked through, the leeks should still retain a bite. Taste and adjust seasoning if you like.
3. Step 3Stir through the parsley and divide between bowls.

Gabriella English

Gabriella is a freelance recipe developer, who trained at Leiths School of Food and Wine. She started her career at Seven Publishing before moving to Good Housekeeping as a cookery writer. She has also worked for Delicious Magazine, Olive Magazine, Pavillion Books, Sous Chef and Hello Fresh.

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