WELSH LAMB STEW (CAWL)

Welsh Lamb Stew (Cawl) image

Provided by Outta Here

Categories Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 11

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2 tablespoons olive oil
1 lb lamb stew meat, cut into 1/2-inch cubes
2 russet potatoes, peeled and coarsely chopped
2 medium turnips, peeled and coarsely chopped
2 medium parsnips, peeled and chopped
2 large carrots, peeled and chopped
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 cups water
2 medium leeks, washed, trimmed and sliced (include some of the pale green part)
1/4 cup fresh flat-leaf parsley, chopped

Steps:

Heat oil over medium-high heat in heavy soup pot. Brown lamb cubes.
Add potatoes, turnip, parsnip, carrot, salt and pepper and water. Bring to a simmer over medium heat and continue simmering, uncovered, stirring occasionally, until lamb is tender, about 1 1/2 hours.
Skim fat from the liquid, if needed.
Add the leeks and parsley and simmer until the leeks are translucent, about 30 minutes.
Serve stew with bread and butter, and a piece of good cheddar cheese.

Nutrition Facts : Calories 493, Fat 17.3, SaturatedFat 4.6, Cholesterol 122.4, Sodium 759.7, Carbohydrate 41.7, Fiber 7.9, Sugar 9, Protein 42.6