Cawl Pwdin Ddim: A Traditional Welsh Delight

Introduction to Cawl Pwdin Ddim

Cawl Pwdin Ddim, which translates to "soup without any pudding," is a traditional dish that has deep roots in Welsh culture. Historically, this dish was created out of necessity during times of scarcity. Its simplicity is emblematic of rural Welsh life, where families often relied on locally sourced ingredients to create nourishing meals from what was readily available. Cawl Pwdin Ddim is a symbol of Welsh ingenuity and the ability to create something comforting from modest beginnings. Today, it stands as a beloved staple during the colder months.

Ingredients

• Potato - 3 large, peeled and diced
• Leek - 2, cleaned and sliced
• Carrot - 2, peeled and sliced
• Swede - 1, peeled and diced
• Onion - 1 large, chopped
• Celery - 2 sticks, chopped
• Lamb - 500g, diced
• Parsley - A small bunch, chopped
• Salt - To taste
• Pepper - To taste
• Water - 1.5 liters
• Bay Leaf - 1

Preparation

Step 1: Preparing the Vegetables

Begin by preparing your vegetables. Peel and dice the potatoes and swede. Slice the carrots and celery. Thoroughly clean the leeks to remove any dirt and then slice them. Chop the onion finely. Set all the vegetables aside.

Step 2: Preparing the Lamb

Trim the lamb of excess fat and dice it into small, bite-sized pieces. This ensures that the meat cooks evenly and absorbs the flavors of the broth.

Cooking Process

Step 1: Browning the Meat

In a large pot, add a tablespoon of oil over medium heat. Add the diced lamb pieces and brown them on all sides. This step helps to lock in the flavors of the meat. Once browned, remove the lamb from the pot and set it aside.

Step 2: Cooking the Vegetables

In the same pot, add the onion, leeks, and celery. Sauté them until they are soft and fragrant. The residual flavors from the lamb will enhance the taste of the vegetables.

Step 3: Simmering the Cawl

Once the vegetables are soft, return the lamb to the pot. Add the diced potatoes, carrots, and swede. Pour in 1.5 liters of water and add the bay leaf. Season with salt and pepper.

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow the cawl to simmer gently for about 2 hours, or until the meat and vegetables are tender. Stir occasionally to prevent sticking and ensure even cooking.

Step 4: Final Touches

Once the cawl is ready, remove the bay leaf. Taste and adjust the seasoning with more salt and pepper if necessary. Stir in the chopped parsley for a fresh burst of flavor.

Enjoying Cawl Pwdin Ddim

Serving Suggestions

Cawl Pwdin Ddim is best enjoyed hot, served in deep bowls. It pairs beautifully with slices of crusty bread or traditional Welsh bara brith. This hearty dish is perfect for warming up on a cold day, showcasing the simple yet robust flavors of Welsh cooking.

Storing and Reheating

Leftover cawl can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, adding a splash of water if necessary to adjust the consistency.

Cook Time Reminder

Remember to use a cooking timer during the simmering phase to keep track of your cooking time without constant supervision.

Enjoy the cozy comfort of Cawl Pwdin Ddim, a dish that captures the heart and soul of Welsh culinary tradition.