440g lamb (neck or steak)
2 onions roughly chopped
2 sticks of celery finely chopped
Half a swede cubed
2 parsnips roughly chopped
2 carrots roughly chopped
1 large leek or 2 smaller ones finely sliced
3 medium sized potatoes diced
750ml lamb stock
1 tsp thyme
A small amount of butter and olive oil
Salt and pepper to taste
Brown the diced lamb in a frying pan with a little oil and place in a large stock pot. Depending on the lamb you use you may need to boil it water first and skim off the fat (ideally the day before), however if you are using a lean cut of meat then this isnâ€™t necessary, just make up the same amount of stock from cubes.
Fry the onions and celery in the butter and olive oil until soft then add carrots, parsnip and swede and cook for a further ten minutes. Add the vegetables to the lamb and stock with a little thyme, salt and pepper then bring to the boil. Turn the head down and allow to simmer for 2 hours.
Add the chopped potato and leek then simmer for another half an hour. Traditional Cawl is a meal in a bowl and can be served on its own with hunk of crusty bread.