Eryri Lamb Cawl

Introduction to Eryri Lamb Cawl

Eryri Lamb Cawl is a traditional Welsh stew that has been a staple in Welsh cuisine for centuries. This hearty dish is named after the scenic Eryri region, known for its rolling hills and lush pastures which produce some of the finest quality lamb. The cawl, a Welsh word for broth or soup, combines tender pieces of lamb with an assortment of seasonal vegetables, making it a warm and comforting meal perfect for the colder months.

Historically, this dish was enjoyed by farmers and shepherds, who would prepare a cawl in the morning and allow it to simmer while they worked the land. The long, slow cooking method ensured that the flavors developed fully, providing a rich and nourishing meal at the end of a hard day's work. Eryri Lamb Cawl is more than just a dish; it’s a reflection of Welsh heritage and the landscape from which it originates.

Ingredients

• Lamb shoulder - 1 kg, cut into chunks.
• Potatoes - 500g, peeled and quartered.
• Carrots - 3, peeled and sliced.
• Leeks - 2, cleaned and sliced.
• Onion - 1 large, chopped.
• Turnips - 2, peeled and cubed.
• Parsnips - 2, peeled and sliced.
• Cabbage - Half a head, chopped.
• Lamb stock or water - 1.5 liters.
• Salt and pepper to taste.
• Bay leaves - 2.
• Thyme - a few sprigs.

Preparation

Step 1: Preparing the Vegetables

• Begin by thoroughly washing the potatoes, carrots, leeks, turnips, and parsnips. Peel and cut them into similarly sized pieces to ensure even cooking.
• Finely chop the onion and set aside.
• Slice the cabbage thinly and set aside separately.

Step 2: Preparing the Meat

• Trim any excess fat from the lamb shoulder if desired, and cut the meat into large chunks.
• Season the chunks with salt and black pepper, allowing the meat to rest for flavor absorption.

Step 3: Preparing the Stock

• If using lamb stock, heat in a separate pan until warm. Otherwise, prepare water as a base for the stew.

Cooking Process

Step 1: Searing the Meat

• In a large pot, brown the lamb chunks over medium-high heat to enhance the flavor of the lamb. Ensure all sides are well-seared.
• Once browned, remove the meat and place it onto a plate temporarily.

Step 2: Cooking the Vegetables

• In the same pot, add chopped onions and sauté until translucent.
• Add the sliced carrots, parsnips, and turnips, stirring occasionally until they begin to soften.

Step 3: Combining Ingredients

• Return the lamb to the pot and pour in the prepared lamb stock or water to cover the ingredients.
• Add the peeled and quartered potatoes and bring the mixture to a simmer.
• Enhance the flavor with bay leaves and sprigs of thyme.
• Cover the pot, reduce the heat to low, and allow the cawl to cook for approximately 2 hours, or until the meat is tender and falls apart easily.

Step 4: Adding the Last Ingredients

• In the final 25 minutes of cooking, add the sliced leeks and cabbage, incorporating them gently into the stew.
• Season with additional salt and pepper to taste if necessary.

Check the Cooking Timer to ensure the cawl is cooking appropriately, adapting time on the stove as needed according to consistency and tenderness of ingredients.

Enjoying Eryri Lamb Cawl

To savor the authentic flavors of Eryri Lamb Cawl, serve it piping hot in large bowls, accompanied by a side of crusty bread or traditional Welsh laverbread. Consider complementing the meal with a glass of red wine or a hearty ale to elevate the dining experience.

This cawl can be enjoyed as a main dish at lunch or supper, perfect for gathering friends and family around the table. For an authentic Welsh touch, consider serving it with a wedge of Caerphilly cheese.

In Welsh tradition, leftovers of the cawl are believed to taste even better the following day. Refrigerate any remaining portions and reheat gently on the stove, allowing you to enjoy this comforting stew on yet another chilly day.