Cawl
Serves 4
Ingredients
Method
650 g. Lamb Neck Fillet
1 tbsp. Plain Flour with a pinch of salt and pepper
2 tbsp. Vegetable Oil
2 l. Water
4 Potatoes (Large, Peeled, Diced )
4 Carrots Diced
250 g. Swede (Peeled and Diced)
2 Parsnips Peeled and Diced
3 Leeks (Large, Washed, Sliced )
1 tsp. Salt and Pepper (to your taste)
10 g. Rosemary (Fresh Chopped)
Place the diced lamb in a bowl and pour over the seasoned flour. Toss the lamb in the flour until completely coated in the flour.
In a large saucepan heat the oil until hot and add the lamb and sear on all sides until a golden crust forms on the lamb which will be about 3-4 minutes.
Reduce the heat and add the water, potatoes, carrots, swede and parsnips. Season and cover and simmer for 1 1/2 hours or until the meat is very tender. Add the chopped leeks, cover and cook for a further 20 minutes.
Check the seasoning, sprinkle with parsley and serve in warmed bowls with chunks of crusty bread.