Cawl: Lamb or beef soup with leeks, potatoes, carrots.

Join me as we celebrate the flavors of Wales with a time-honored recipe that will warm your heart and belly—the classic Welsh Cawl. Perfect for St. David's Day or any chilly day, this dish is a hearty blend of tender lamb and seasonal vegetables, simmered to perfection in a thermal cooker. As the national dish of Wales, Cawl has evolved over centuries, but always remains a comforting staple. Let's begin crafting this culinary delight that is sure to become a favorite in your home too.

Ingredients:

- 500g neck of lamb, cut into chunks (boneless, although bone-in can add more flavor)

- A small bundle of fresh herbs tied up with string (4 sprigs each of rosemary, thyme, and mint)

- Salt, to taste

- Pepper, to taste

- 400g small potatoes (if larger, cut in half)

- 250g carrots, diced into large chunks

- 1 white onion, roughly chopped

- 1 small swede (rutabaga), cubed (about 400g)

- 2 leeks, sliced

- 2 lamb stock cubes (or vegetable stock cubes if preferred)

- Water, as needed

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Prep Time: 20 minutes

Cook Time: 3+ hours (in a thermal cooker)

Total Time: 3 hours 20 minutes

Servings: This recipe serves 4 to 5 people, hearty portions ideal for a main meal.

Equipment: Thermal cooker (or large pot if cooking conventionally), cutting board, knife, skillet for browning meat (if desired), and utensils for stirring.

Instructions:

1. Place your thermal cooker's inner pot on the stove (if using a thermal cooker), and add the 500g of lamb chunks. Turn the heat to medium and brown the lamb lightly, stirring occasionally. If not using a thermal cooker, do this step in a large pot.

2. Once the lamb has browned, cover with water and bring to a boil. Increase the heat if necessary.

3. As impurities rise to the surface, skim them off using a spoon and discard.

4. When you have a clear broth, reduce the heat slightly and add the 400g of potatoes, the 250g of carrots, the chopped onion, and the cubed swede.

5. Slice the leaks and add them to the pot. Submerge the two stock cubes in the mixture.

6. Ensure that all ingredients are covered with water. Adjust water level as needed.

7. Add your bundled selection of herbs (rosemary, thyme, and mint) to the pot.

8. Season with a few turns of black pepper and a pinch of sea salt.

9. Stir all the ingredients together, then place the lid on your pot and wait for it to return to the boil.

10. Once boiling, if using a thermal cooker, transfer the inner pot into the insulated outer container, close the lid, and let it cook for a minimum of 3 hours. The longer it cooks, the more the flavors will meld. In a conventional pot, you would reduce the heat to very low and let it simmer for a similar amount of time, checking occasionally to ensure the liquid does not reduce too much, adding more as necessary.

Cooking Tips:

- Browning the lamb before simmering adds depth and richness to the flavor of the cawl.

- If cooking conventionally, maintain a gentle simmer and cover with a lid to prevent excessive evaporation.

- Adjust seasoning to taste after the cawl has finished cooking.

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This delightful recipe is brought to you by Dave Knowles—a filmmaker passionate about sharing culinary journeys. For more delicious recipes, visit his YouTube channel: https://www.youtube.com/@DaveKnowlesFilmmaker

Hashtags: #traditionalwelshcawl #thermalcooking #daveknowles #heartyrecipes #stovetopcooking #homemadesoup #wintercomfortfood #chatgpt

Cawl: Lamb or beef soup with leeks, potatoes, carrots.