Welsh Cawl

Traditional home cooking at its best


• 500g Mutton or lamb, diced

• 125g smoked bacon, diced

• 2 carrots, cut into chunks

• 1 parsnip, cut into chunks

• 1 small swede, cut into chunks

• 2 onions, coarsely chopped

• 450ml vegetable stock

• 12 black peppercorns

• 3 cloves

• 1 bay leaf

• sprig of thyme

• salt and black pepper

• 350g potatoes, cut into chunks

• 3 leeks, sliced


1) Brown the mutton or lamb in a large non-stick pan. Add the bacon and fry for a further 3-4 minutes.

2) Drain off any excess fat and add the carrots, parsnip, swede, onions, stock, peppercorns, cloves, bay leaf and thyme.

3) Season and simmer for 2-3 hours, until the meat and vegetables are very tender.

4) Add the potatoes and leeks and simmer for a further 35 minutes.

5) Serve with crusty bread to mop up the juices.

Serves 4

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