Lamb meatball cawl recipe
Often considered the national dish of Wales, cawl is traditionally made with lamb neck, but in this comforting stew recipe, chunky lamb meatballs add a lovely juicy twist
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Skillet
- Stockpot
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
- Plate
- Stove
Ingredients
- 500g lamb mince (we used 20% fat mince)
- 80g fresh white breadcrumbs
- 1 medium egg
- 1 garlic clove, crushed
- ½ x 30g pack parsley, leaves finely chopped, plus extra to garnish
- ¼ tsp freshly ground black pepper
- 2 tbsp vegetable oil
- 1 onion, chopped
- 300g swede, chopped into 2cm pieces
- 2 large carrots, cut into 2cm slices
- 400g potatoes, chopped into 3cm chunks
- 2 large leeks, cut into 2cm rounds
- 2 tbsp plain flour
- 800ml lamb stock (made using 1½ stock pots or cubes)
- 3 rosemary sprigs and 2 bay leaves, tied as a bouquet garni
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