Serve up a real feast for the family this weekend with this tender lamb stew. Inspired by a traditional Welsh cawl, this recipe is packed with root vegetables to make it a hearty and satisfying meal. This stew is cooked the day before serving to allow the flavours to deepen and develop overnight.
- Put the lamb into large, deep pan and cover with 2.5ltr cold water. Bring slowly to the boil, skimming away the scum that rises to the surface.
- Add the onion and peppercorns. Gather the bay leaf, thyme sprigs and parsley stalks together and tie with string. Add to the pan with 2 tsp salt. Cover and simmer for 1½ hrs, turning the lamb every 30 mins.
- Remove from the heat and lift out the lamb. Pull and cut the meat away from the bone into bite-sized chunks (discarding any fatty bits) and return to the pan, discarding the bone. Return to the heat and bring to a simmer.
- Add the swede, carrots and parsnips to the pan, cover and simmer 30 mins. Add the potatoes and cook, uncovered, for 15 mins. Add the leeks and simmer for a further 10 mins.
- Taste to check the seasoning. Leave to cool then chill in the fridge overnight for the flavours to develop.
- When ready to serve, simmer the stew for around 15 mins until piping hot. Ladle into bowls and garnish with parsley.
Tip: If you're inspired by the idea of a Welsh cawl, try serving this stew with buttered bread and crumbly Caerphilly cheese.
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