Lamb Meatball Cawl
Moist and full of flavour lamb meatballs combined with a root vegetable stew, it's the perfect combination!
Ingredients
- 500g lamb mince (20% fat)
- 80g fresh white breadcrumbs
- 1 medium egg
- 1 clove garlic crushed
- 15g parsley leaves finely chopped, plus extra to garnish
- 0.25 tsp freshly ground black pepper
- a pinch of salt
- 2 tbsp vegetable oil
- 1 onion chopped
- 300g swede peeled and chopped into 2cm pieces
- 2 large carrots peeled and cut into 2cm slices
- 400g potatoes peeled and chopped into 3cm chunks
- 2 large leeks cut into 2cm rounds
- 2 tbsp plain flour
- 800ml lamb stock (made using 1.5 stock pots or cubes)
- 3 rosemary sprigs and 2 bay leaves tied as a bouquet garni
To serve (optional):
- shop bought or homemade crusty bread
Instructions
- Tip the lamb mince into a large mixing bowl. Add the breadcrumbs, egg, garlic, half the parsley, the black pepper and a big pinch of salt. Squish everything with your hands for around 5 minutes then divide into 8 large meatballs.
- Heat 1 tablespoon of oil in a large casserole. Fry the meatballs over a medium-high heat for 6-8 minutes, turning regularly with tongs until evenly golden brown. Remove from the pan and transfer to a plate.
- Heat the remaining oil in the pan. Add the onion, swede, carrots, potatoes and leeks and fry for 5 minutes. Add the flour and cook for 1 minute. Stir in the stock and return the meatballs to the pan with the herbs. Bring to the boil, reduce to a simmer, cover and cook for 1 to 1 hour 15 minutes, or until the swede is cooked through.
- Serve in shallow bowls topped with the remaining parsley. Delicious served with buttered bread, for dunking.
Notes
- Make ahead – make the meatballs and chill in the fridge overnight before frying.
- The cawl will keep in the fridge for up to 3 days or can be frozen. Defrost fully before reheating until piping hot.
- This lamb meatball cawl recipe is easily adapted if you’re cooking for less people.