"The magic of cawl lies in its sheer simplicity. Lamb bones, a little meat, a leek, an onion and a few root vegetables combine to create a seriously thrifty yet hearty stew."
"Even the bone alone will give you extraordinary flavour, while any remaining meat is a wonderful bonus. Like all stews, cawl tastes even better the next day, when the flavours have had time to marry."
Cawl is a traditional Welsh broth that exemplifies thriftiness and practicality in cooking. It utilizes lamb bones, meat, leeks, onions, and root vegetables to create a hearty stew. The dish can be made with leftover lamb or lamb neck chops, enhancing its flavor with drippings from a roast. Cawl is best enjoyed the next day, allowing flavors to meld. The recipe serves six and emphasizes the use of seasonal ingredients, making it a versatile option for home cooks.
Read at www.theguardian.com
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