Cawl (Lamb Broth)
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This was designed as part of my Welsh Night, 3 course dinners, Seaon 2 - Michele's Keto Kitchen
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This event includes
Starter - Leek & Ham Cheesy Bake
Main - Lamb Stew (Cawl) & Glamorgan Sausages
Dessert - Bara brith
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This is a broth, so be prepared to ladle into a large bowl, and eat with a spoon, a little sprinkling of strong crumbly cheese works a dream and served with a lovely home made bread - Cheesy Soda Bread or Parmesam Rolls
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For the whole recipe: If you want to decide on your portion size
2772 Calories / 34.4g Carbs / 225.1g Protein / 184.6g Fat
Per portion (4 portions)
693 Calories / 8.6g Carbs / 56.3g Protein / 46.2g Fat
Ingredients
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1kg Lamb chunks or lamb mince (I used half of each)
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250g Leeks - chopped into rough chunks
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250g Swede - chopped into rough chunks
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250g Celery - chopped into rough chunks
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250g Mushrooms - halved
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100g Celeriac - chopped into rough chunks
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2 tsp Garlic paste or 1tsp garlic powder or 3 garlic cloves chopped finely
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2.5 litres of boiling water, with 3 stock cubes
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50g Parsley - roughly chopped
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Salt & Pepper - I season with 1/2 tsp salt & a generous amount of freshly ground pepper
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A sprinkling of Caerphilly Cheese
Optional extra
Directions
Put all the ingredients into a large saucepan APART from the Parsley and mushrooms - I like to add the mushrooms for the last half hour of cooking time, as I like a little bite to the mushrooms - your choice :-)
Bring to boil for about 15 minutes and then turn down to a medium to low simmer for about 2 - 3 hours
Cook until all the vegetables and meat is lovely and tender
Ladle into 4 deep bowls and sprinkle with parsley
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