Cawl Cig Oen

This dish was first made for me over an open fire when I spent a year doing 17th Century living history. Its not only traditional but a great winter warmer and easy to freeze.

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   1. Coat the Lamb cubes in the flour whilst heating the oil in your Cawl pot.
   2. Fry the coated cubes to seal and remove from the pot.
   3. Fry the sliced onions, leeks and garlic in the fat in the pan from the lamb until soft.
   4. Add in the carrots, parsnips and peas before adding the lamb back to the pot.
   5. Add about 1 and a half litres of water and the crushed stock cubes.
   6. Add in the pinch of salt. Stir well.
   7. Bring to the boil before simmering for around 2 hours.
   8. Serve with fresh crusty bread and boiled potatoes.