This lamb stew, or 'Cawl' is a family favourite and uses lots of healthy root vegetables. The lamb comes out beautiful and tender in a flavoursome sauce.
3 people made this
1/2 tablespoon dripping or oil
3 small onions, diced
2 parsnips, diced
4 carrots, diced
5 leeks, dice
4 cloves garlic, crushed
500g lamb, diced
500g potatoes, peeled and quartered
1 pinch salt and pepper, to taste
Directions Preparation:30min › Cook:2hours30min › Extra time:3hours › Ready in:6hours
In a large saucepan heat the dripping over medium high heat. Add the onion, parsnip, carrot, leek and garlic. Saute the vegetables until soft and slightly coloured then remove from the saucepan and set aside.
Add the lamb to the saucepan and brown evenly on all sides. Once the lamb has taken some colour drain some of the fat from the saucepan; as little or as much as you like.
Return the vegetables to the saucepan. Add the potatoes and cover with water. Bring to the boil then cover and reduce to a simmer. Simmer for 2 hours.