Cawl can be made in many ways.
If you are inland or up in the hills you will get served lamb or mutton cawl where as on the coast you will get seafood cawl. Here is a recipe for a traditional lamb Cawl.
Ingredients
6 small lamb shanks
4 cups water
1 and 1/2 medium sized potatoes, peeled and diced
1 and 1/2 cup swede (rutabaga), peeled and diced
1 medium sized onion, peeled and chopped
2 - 3 carrots, peeled and diced
1 8 ounce leek, cleaned and sliced thin
Herbs: Bay, thyme, rosemary and parsley
1/2 a small cabbage
2 tablespoons vegetable oil
Salt and pepper
Directions
Heat the vegetable oil in a large pan, season the lamb shanks add to the pan together with the onion and brown all over (you may have to do this in batches if your pan is not large enough. Pour over the water and add the bunch of herbs. Bring to the boil then reduce the heat to a simmer. Cover and cook for 40 minutes. Add all the vegetables except for the cabbage, bring up to the boil again, reduce to a simmer and cook for a further 40 minutes. Shred the cabbage and add to the cawl, cook for about 5 minutes, then serve.
Cawl can be made throughout the year, just adjust the vegetables according to the season. Chopped runner bean, broad beans and peas are wonderful during early summer, add a little chopped mint at the end of cooking.
During cooking the stock will reduce somewhat, so top up with more water, or some wine. You may also wish to add pulses such as lentils, or beans, pearl barley is also good during the winter months.
Substitute lamb with a piece of gammon, just make sure you soak it before cooking. The broth will make an excellent soup, add peas and fresh mint.
Serve with creamed potatoes, broad beans and parsley sauce.
Serves six
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