Welsh Cawl (Lamb & Vegetable Stew) - Lavender and Lovage

Name: Welsh Cawl (Lamb & Vegetable Stew) - Lavender and Lovage
Ingredients: 600g Welsh lamb steaks, diced (or lamb neck fillets); 1 tablespoon flour (mixed with salt and pepper); Rapeseed oil; 4 large potatoes, or 8 to 10 smaller potatoes, scrubbed and diced (no need to peel them); 4 large carrots, peeled and diced; 1/2 swede, peeled and diced; 2 parsnips, peeled and diced; 3 leeks, trimmed, sliced and rinsed thoroughly (greens and white); sea salt and pepper to taste (I used Halen Môn Anglesey Sea Salt); freshly chopped parsley (to garnish); crusty bread (to serve); Caerphilly cheese (to serve)

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Welsh Cawl (Lamb & Vegetable Stew) - Cawl is often seen as being the national dish of Wales, my recipe is based on a traditional Welsh recipe for Cawl, but uses lamb steaks in place of a lamb joint.

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Ingredients

600g Welsh lamb steaks, diced (or lamb neck fillets)
1 tablespoon flour (mixed with salt and pepper)
Rapeseed oil
4 large potatoes, or 8 to 10 smaller potatoes, scrubbed and diced (no need to peel them)
4 large carrots, peeled and diced
1/2 swede, peeled and diced
2 parsnips, peeled and diced
3 leeks, trimmed, sliced and rinsed thoroughly (greens and white)
sea salt and pepper to taste (I used Halen Môn Anglesey Sea Salt)
freshly chopped parsley (to garnish)
crusty bread (to serve)
Caerphilly cheese (to serve)