Wynne’s Mam’s Cawl

Celebrity Masterchef Champion of 2023, Wynne Evans, first burst onto our screens as Gio Compario, ‘the Go Compare man’. Singer, presenter and actor Wynne wowed the Masterchef kitchen with his skill and bold flavours, going on to ‘wynne’ the competition! We are thrilled to bring you ‘Wynne’s Mam’s Cawl’.

After the handle of one of his old pans fell off, Wynne was delighted to partner up with ProWare for pans that will truly last a lifetime with handles you can count on. Of this dish, Wynne said:

“Traditional Welsh Lamb Cawl (Lamb & Vegetable Stew) is often seen as being the national dish of Wales. This recipe was my mum’s or mam as we call them here. It’s based on a traditional Welsh recipe for Cawl but uses lamb steaks in place of a lamb joint as was commonly used in times gone by. As is the traditional way to serve Welsh Lamb Cawl, I suggest you pair this recipe with a delicious crusty bread roll and a chunk of delicious Caerphilly cheese!”

Wynne uses our Copper Tri-Ply range so see why we love it here.

Serves: 6
Prep time: 10 minutes
Cooking time: 2 hours

Ingredients

• 750g Welsh Lamb Steaks (diced, or Lamb neck fllets)
• 1 tbsp flour (mixed with a pinch of salt & pepper)
• Rapeseed Oil
• 4 large potatoes (scrubbed and diced)
• 4 large carrots (peeled & diced)
• ½ swede (peeled & diced)
• 2 parsnips (peeled & diced)
• 3 leeks (trimmed, sliced & rinsed thoroughly, greens and whites)
• Sea salt & ground black pepper (to season)
• Fresh parsley (chopped, to garnish)
• Crusty bread (to serve)
• Caerphilly Cheese (to serve)

Equipment

• Copper Tri-ply 24cm Stockpot

Cooking Method for Wynne’s Mam’s Cawl

1. Dredge the diced lamb in the seasoned flour, and in a large stockpot, heat the oil until hot; add the floured, diced lamb and cook for 3 to 4 minutes, stirring all the time, until the lamb has a golden brown crust.
2. Turn the heat down, add 2 litres of water, before adding the diced potatoes, carrots, swede and parsnips. Season to taste with salt and pepper, place a lid on the pot and simmer for 2 hours, or until the meat is tender and the vegetables are cooked.20 minutes before the end of the cooking time, add the chopped leeks, replace the lid and continue to cook.
3. Check and adjust the seasoning, scatter the chopped fresh parsley over the cawl, then serve in warmed soup bowls, giving each person some meat, vegetables and the broth. Delicious with crusty bread and Caerphilly cheese.

Note from Wynne – it’s better if made the day before serving. To serve, skim off any fat and reheat gently until piping hot and then serve as before.