Welsh Cawl

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• Anna

  18 March 2011

  Anna commented on this recipe

  In cawl we use swede cut into chunks and not pearl barley and can also use beef instead of Lamb.

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• almira

  02 July 2011

  almira commented on this recipe

  In our house we find that cawl is best eaten the following day.

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• Phyllis PEARSON

  30 January 2012

  Phyllis PEARSON commented on this recipe

  My Cawl recipe has parsnips instead of carrots and swede, parsnips add a little sweetness and I add more finely sliced leeks just before cawl is ready, so as to add a loely colours and crunch. I haven't used barley either. I will try that when next I make cawl.

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• Janer

  27 February 2012

  Janer commented on this recipe

  My mother put cabbage in too. The truth be told the ingredients was probably what available.

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Ingredients

• 900g of lamb
• 50g pearl barley
• 3-4 scraped and sliced carrots
• 2 sliced onions
• 1 peeled and chopped swede
• 3 Leeks chopped into chunks (keeping the greener end as this adds colour and flavour)
• Small bundle thyme
• 1 bayleaf
• 900g potatoes cut into big chunks
• 1 tbsp chopped parsley
• 10 Black peppercorns
• Can also use any fresh root vegetables that happen to be in season.

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Serves 6

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Ingredients

• 900g of lamb
• 50g pearl barley
• 3-4 scraped and sliced carrots
• 2 sliced onions
• 1 peeled and chopped swede
• 3 Leeks chopped into chunks (keeping the greener end as this adds colour and flavour)
• Small bundle thyme
• 1 bayleaf
• 900g potatoes cut into big chunks
• 1 tbsp chopped parsley
• 10 Black peppercorns
• Can also use any fresh root vegetables that happen to be in season.

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