Cawl – walijska potrawa narodowa

Cawl to tradycyjne danie walijskie spożywane m.in. w Dniu Świętego Dawida. Jest to rodzaj gulaszu z walijskiej jagnięciny i warzyw, w tym pora, który stanowi symbol narodowy Walii.
Smacznego!
 
NB: This dish is best made the day before serving.
Ingredients

• 1 kg neck of lamb (on the bone), preferably Welsh, cut into serving pieces
• 2 litres lamb stock
• 225 g potatoes, peeled and chopped
• 225 g onions, peeled and chopped
• 225 g leeks, trimmed and sliced into 1cm slices
• 225 g carrots, peeled and chopped
• 225 g swede, peeled and chopped

 
Preparation method

1. Place the lamb into a large pan and pour over the stock. Bring the liquid to the boil, then reduce the heat until it is simmering and continue to simmer for one hour.
2. Add the chopped vegetables and continue to cook for a further hour. Remove from the heat, cover and set aside to cool overnight.
3. When you are ready to serve the stew, return the mixture to the boil and continue to boil for 15 minutes, or until completely heated through.
4. To serve, divide the cawl equally among four to six serving plates. Serve with crusty bread and Welsh cheese.

Glossary

• NB = nota bene – zauważ, zwróć uwagę
• lamb stock – bulion jagnięcy
• leek – por
• trim – obkrawać
• swede – brukiew (GB) = rutabaga (US)
• simmer – gotować, dusić na wolnym ogniu
• heated through – zagrzany
• crusty – chrupiący

Zobacz także:
Dzień Świętego Dawida
Colcannon – irlandzkie danie nie tylko dla jaroszy