Welsh Cawl with a Twist

This traditional Welsh cawl recipe combines hearty root vegetables and tender lamb, enhanced with a unique touch of herb-infused lemon zest. The dish is rich in flavor and comfort, offering a balance of earthy and citrus notes that elevate the classic stew. Suitable for a wholesome dinner, this dish respects traditional culinary principles while incorporating a refreshing twist.

Ingredients:

• 1 lb lamb shoulder, cut into chunks
• 4 cups water or low-sodium stock
• 2 large carrots, sliced
• 2 large potatoes, diced
• 1 large parsnip, sliced
• 1 onion, chopped
• 2 leeks, cleaned and sliced
• 1 cup chopped cabbage
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• Zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a large pot, heat a small amount of oil over medium heat. Add the lamb chunks and brown on all sides.
2. Add the chopped onion and garlic, cooking until the onion is translucent.
3. Pour in the water or stock and bring to a boil. Skim off any foam that rises to the surface.
4. Reduce the heat and add the carrots, potatoes, parsnip, leeks, and cabbage. Stir in the thyme, parsley, lemon zest, salt, and pepper.
5. Cover and let simmer for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
6. Adjust seasoning if necessary and serve hot, garnished with additional fresh herbs if desired.