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Before you jump to Traditional Welsh Lamb Cawl recipe, you may want to read this short interesting healthy tips about Healthy Energy Treats.
Healthy eating helps bring about a feeling of well being. When we eat more healthy foods and a smaller amount of the detrimental ones we usually feel much better. A piece of pizza will not have you feeling as healthy as ingesting a fresh green salad. Sometimes it’s difficult to find healthy foods for treats between meals. You can spend hours at the supermarket searching for the perfect snack foods to help you feel healthy. Here are a few healthy snacks that can be used when you need a quick pick me up.
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We hope you got benefit from reading it, now let’s go back to traditional welsh lamb cawl recipe. You can have traditional welsh lamb cawl using 11 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Traditional Welsh Lamb Cawl:
- Use 2 onions, sliced
- You need 2 celery sticks, sliced
- Take 2 carrots, peeled and sliced
- Provide 1 parsnip, peeled and sliced
- Take 1 small swede, peeled and diced
- You need 3 potatoes, peeled and diced
- Use 2 leeks, thinly sliced, separate the white and green parts
- Take 750 g lamb neck fillets, trimmed and cut into chunks
- Take 2 oxo beed stock cubes
- Use 1 Knorr beef stock pot
- Prepare Fresh rosemary, thyme, and parsley
Steps to make Traditional Welsh Lamb Cawl:
- Heat a large pan and add a drizzle of oil, add the onions, celery, parsnip, and swede. Cook the vegetables, stirring all of the time until golden brown. (this adds to the flavor). Then remove the veggies and set aside.
- If needed add a little more oil to the pan, then quickly brown the lamb chunks all over.
- Add the cooked vegetables back into the pan, add the rosemary and thyme and season, pour over enough boiling water to cover the ingredients, add the oxo cubes and the stock pot. Bring to the boil. Then cover and cook gently, the liquid should hardly bubble for 1½ hours, the lamb should be getting very tender.
- Add the potatoes and the white parts of the leeks and cook for a further 30 mins. Check the potatoes are tender and the seasoning and adjust if necessary.
- Finally add the green parts of the leeks, cook for a few minutes more to soften, scatter over the chopped parsley and serve with wholemeal bread and Caerphilly cheese.
- Top Tip: Cawl keeps very well in the fridge and also freezes well, and tastes better the following day.
Cawl is a traditional chunky Welsh soup (it translates literally as 'soup'), which has numerous regional and seasonal variations. It sometimes seems that almost every family has it's own recipe! Versions abound - made with lamb, with beef, or with ham. Some versions have parsnips added, some celery, some both. Cawl is a thrifty traditional Welsh soup dish, full of tradition - recipes are often passed down through families.
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