Cawl (pronounced Cowl)

From Wales - a traditional recipe adapted by me

This recipe is from my Welsh recipe book but has been adapted my me. It's a very substantial dish - great for cold winter nights. I cut the vegetables into fairly chunky pieces so it ends up looking more like a casserole. Freezes well too.

2 lb neck of lamb, cut into pieces
3 pints of lamb or vegetable stock
½ lb peas ) OR can substitute any
½ lb broad beans) green veggies for these
1 small cauliflower, broken into florets
2 medium leeks, diced
1 medium carrot, diced
1 medium onion, diced
1 medium swede, diced
1 medium parsnip, diced
3 medium potatoes, cubed
Salt & pepper
Chopped parsley to garnish

Trim the lamb to remove any fat. Place the meat in a large saucepan with a little cooking oil/butter and brown on all sides. Cover with stock and bring to the boil, skimming if necessary. Add all the vegetables, except the cauliflower and leeks, and season with salt and pepper. Cover and simmer 2½ to 3 hours. Add the leeks and cauliflower 25-30 minutes before the end of the cooking time.

Sprinkle with chopped parsley and serve piping hot with crusty bread.