Ingredients with Measurements:
- 1 lb lamb shoulder, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 leek, sliced
- 4 cups beef broth
- 1 bay leaf
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the carrots, parsnips, potatoes, and leek to the pot and stir to combine.
5. Pour in the beef broth and add the bay leaf.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer for 1 hour, or until the lamb and vegetables are tender.
8. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Cook on medium-high heat until boiling, then reduce to low heat and simmer.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Beef broth can be substituted with vegetable broth.
- Carrots, parsnips, and potatoes can be substituted with other root vegetables such as turnips or rutabagas.
Variations:
- Add a can of diced tomatoes for a tomato-based cawl.
- Add a handful of chopped kale or cabbage for extra nutrition.
- Add a splash of Worcestershire sauce for a tangy flavor.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a wooden spoon to stir the cawl to avoid damaging the vegetables.
- Add more broth if the cawl becomes too thick.
Storage instructions:
- Store the cawl in an airtight container in the refrigerator for up to 3 days.
- Freeze the cawl in an airtight container for up to 3 months.
Reheating instructions:
- Reheat the cawl in a pot over medium heat until heated through.
Presentation ideas:
- Serve the cawl in a bowl with a slice of crusty bread on the side.
Garnishes:
- Sprinkle chopped parsley or chives on top of the cawl for a pop of color.
Pairings:
- Serve the cawl with a glass of red wine for a cozy meal.
Suggested side dishes:
- Serve the cawl with a side salad or roasted vegetables for a balanced meal.
Troubleshooting advice:
- If the cawl is too thin, simmer it uncovered for a few minutes to thicken it up.
- If the cawl is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store the cawl in the refrigerator or freezer promptly after cooking to avoid bacterial growth.
Food history:
- Cawl is a traditional Welsh stew that has been enjoyed for centuries.
Flavor profiles:
- This cawl is savory and hearty, with a rich broth and tender chunks of lamb and vegetables.
Serving suggestions:
- Serve the cawl as a main course for a cozy dinner.
Related Categories
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Region: Welsh
Taste: Savory, Tangy, Herbal, Earthy, Comforting