I’m so excited that it’s soup season again! Not only is it the perfect meal to come home to when you’ve been out in the cold, but it’s also so easy – whether you get it out of a tin or cook it from scratch. And when it gets cold enough here in Wales we don’t sip soup, we slurp Cawl. In case you didn’t know, Cawl is a Welsh soup traditionally made with lamb and whatever root vegetables happen to be lying around in your cupboard (the word “Cawl” can also mean to make a mess of something). For this version I’ve spiced things up a bit; I’ve kept the base recipe traditional, but have flavoured the lamb and stock with some Indian spices and fresh coriander. It’s all served up with some toasted naan bread – yum!
Indian Spiced Cawl (serves 4)
- Neck of Welsh Lamb
- ½ a white onion roughly chopped
- 1 echalion/banana shallot roughly chopped
- 3 medium potatoes roughly chopped into chunks
- 1 large parsnip sliced
- 1 leek sliced
- 1 tbsp vegetable oil
- ½ tsp cinnamon
- 2 bay leaves
- 1 tsp garam masala
- 2 tsp cumin
- 2 tsp turmeric
- 1tsp ground ginger
- 1 tsp curry powder
- 1 tsp red chilli flakes
- Handful of chopped fresh coriander
- Place the lamb in a large saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for 2 to 3 hours. Skim off the fat, then leave to cool overnight.
- Heat the vegetable oil in a deep pan and fry off the onions with the cinnamon.
- Slice the lamb off the bone and cut into rough chunks, then add to the pan along with the rest of the spices (set aside the water – that makes up the soup stock). Coat the lamb with the spices and leave to fry for three minutes.
- Add the potato and parsnip, then stir in the stock. Bring to the boil, then turn down heat and leave to simmer for an hour.
- When ready to serve, add the chopped coriander. Serve with warm naan bread.
Have a great weekend everyone! 🙂