Cawl Cymreig - Welsh Broth

Name: Cawl Cymreig - Welsh Broth
Cook time: 120 min
Total time: 120 min
Yield: 4
Cuisine: British
Ingredients: 800g lamb, eg. boned shoulder, cut into bitesized pieces.; 2 tbsp. Olive oil; 2 Onions roughly chopped; 2 celery sticks, sliced; 2 carrots sliced; 2 parsnips, chopped; 1 small swede, chopped; lamb or vegetable stcok; 2 tbsp. fresh parsley; 3 potatoes, chopped; 2 leeks, trimmed and sliced; 2 tsp. dried thyme; dash worcester sauce, to taste; 1 tbsp. freshly grated ginger; 1 cup red wine; salt and pepper to taste

Over a year ago 9,745 views

Cook: 120 mins

Serves: 4

British Main Course

Ingredients

800g lamb, eg. boned shoulder, cut into bitesized pieces.
2 tbsp. Olive oil
2 Onions roughly chopped
2 celery sticks, sliced
2 carrots sliced
2 parsnips, chopped
1 small swede, chopped
lamb or vegetable stcok
2 tbsp. fresh parsley
3 potatoes, chopped
2 leeks, trimmed and sliced
2 tsp. dried thyme
dash worcester sauce, to taste
1 tbsp. freshly grated ginger
1 cup red wine
salt and pepper to taste

Accompaniment

Description

A traditional Welsh stew or thick broth made with lamb and any vegetables near at hand.

Method

1
Heat a large pan, add half the oil and stir in the onions, celery, carrots, parsnips and swede. Cook, stirring occasionally, until golden brown and then lift out and set aside.

Add the remaining oil to the pan, quickly brown the lamb pieces in batches and lift out.

Return the browned lamb and vegetables to the pan and pour over enough stock to cover. Add the thyme and seasoning.

Bring to the boil and skim off any surface scum. Cover and gently cook so that the liquid barely bubbles for about 1 and a half hours, until the lamb is tender.

Peel and cut the potatoes into cubes and add to the pan with the ginger, red wine and worcester sauce. Cover and simmer for 15-20 minutes until the potatoes are just soft.

Thinly slice the white part of the leeks, add to the pan, adjust the seasoning and cook for 5 minutes.

Before serving, thinly slice the green parts of the leeks and add to the pan with the parsley. Cook for a further few minutes until the leeks soften, and serve.