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Welsh Cawl


Welsh Cawl


2 lbs. Neck of Welsh Lamb (or any country name lamb)
3 pints Lamb or vegetable stock
1/2lb. Green peas, shelled
1/2lb. Broad Beans, shelled
1 small Cauliflower, broken into florets
1 medium Leek, diced
1 medium Onion, diced
1 medium Turnip, diced
1 medium Parsnip, diced
3 pieces  Lettuce leaves, shredded
some Salt and Pepper as you desired to taste
Garnish to taste (optional)

Trim and remove the fat of the lamb.

Place the meat in a saucepan with a very little cooking oil and brown all over.

Cover with stock and bring to boil, skimming as required.

Add all prepared hard vegetables like cauliflower and lettuce, add the seasoning and allow to simmer for 2 hours or longer.

Add the softer vegetables to the stew 20 minutes prior to serving.

When served ensure that the stew is hot and enjoy with a fresh bread roll.

Garnish if required.



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Last modified: May 26, 2003