The 1st of March is Saint David’s Day – the feast day of Saint David, the patron saint of Wales. The date is thought to be the day of his death in 601 AD and was declared a national day of celebration within Wales in the 18th century. So on the 1st of March last week I made a Welsh dish. A cawl is a thick broth made from meat and vegetables, often considered the national dish of Wales. Historically the ingredients can vary, but in this case I’ve used lamb, potatoes and cabbage.
Ingredients – serves 4
1 tbsp. coconut oil
200g diced lamb
3 cloves of garlic
4-5 medium carrots (350g)
4-5 small potatoes (350g)
2 stock cubes – beef, lamb or vegetable
Salt and Pepper
Heat a large frying pan or pot and melt the coconut oil. Once hot, add the diced lamb and brown all over. Remove the lamb, place onto a plate and put aside. Add the onion and garlic to the pan and sauté for five minutes until soft.
Peel and chop the carrots and potatoes, into small, dice-sized pieces. Add to the onions and cook for five minutes. Add 6 cups of water and the stock cubes and bring to the boil. Reduce to a simmer and cook for 30 minutes.
Roughly chop the cabbage and add to the soup for the last ten minutes. Season with salt and pepper and serve in a generous bowl. Enjoy!
I went to Wales October 2014; a quick roadtrip with a friend. We drove all the way to Cardigan, and bought a cardigan. Then we drove to Pembroke and visited the castle. And I did have a lamb cawl while I was there – a tasty filling soup!