Cawl

[GRACELAND]

  Cawl

Ingredients                
2 lb neck of Welsh lamb
3 pints vegetable stock
1/2 lb peas
1/2 lb broad beans
1 small cauliflower
1 medium leek, diced
1 medium carrot, diced
1 medium onion, diced
1 medium turnip, diced
1 medium parsnip, diced
2-3 lettuce leaves, shredded
Salt and pepper
Chopped parsley to garnish

Method

Trim the lamb to remove the fat. Place the meat in a saucepan with a very little cooking oil and brown on all sides. Cover with stock and bring to boil, skimming if necessary. Prepare all the vegetables and set aside the cauliflower and lettuce until later. Add the rest of the vegetables to the meat and season with salt and pepper. Cover and simmer for 2 1/2 - 3 hours. Add the cauliflower and lettuce to the broth 20 minutes before the end of the cooking time. Sprinkle with chopped parsley and serve piping hot with crusty bread.

[GRACELAND]

[PurpleHeather]

Sounds like a decent lamb stew recipe.

I am more of a bung it all in type with stews. What ever I have I throw in.

With lamb. I usually leave mine over night to go cold and spend a while in the fridge to let the fat float to the top and set hard then I re-heat it AFTER taking off that fat.