MyMumSaid 600gm Lamb Steaks, diced, ideal for welsh cawl.
1 tab seasoned Flour (Salt & Pepper)
Cooking oil
4 large Potatoes, scrubbed and diced (not peeled)
4 large Carrots, peeled and diced
1/2 Swede, peeled and diced
2 Parsnips, peeled and diced
3 Leeks, trimmed, sliced and rinsed thoroughly (greens and whites)
Sale and Pepper to taste ( I added 1 tab Cayenne)
Freshly chopped Parsley to garnish
Home made crusty bread to serve with welsh cawl.
Some Strong Cheese to serve
- Roll the diced lamb in the seasoned flour
- Heat oil in large saucepan or pot
- Add floured lamb to hot oil and cook 3-4 minutes until has golden crust. Stir all of the time as it will stick
- Turn heat down
- Add 2 lt water before adding diced Potatoes, Carrots, Swede and Parsnips
- Season to taste with Salt and Pepper
- Place lid on and simmer for approx 2 hours until the meat is tender and veges are soft *(SEE BELOW)
- Approx 20 min BEFORE end of cooking Add chopped Leeks and replace lid to continue cooking
- Check on seasoning, scatter some Parsley on top of the cawl and serve in warmed bowls
NOTE: Like most stews and casseroles, this is so much more tasty if cooked the day before and the fat is skimmed off before reheating.