Kaul

A hearty lamb and vegetable ragout soup with strong broth and slices of smoked bacon is a traditional Welsh dish.

Ingredients

• Lamb on the bone 600 g
• Bacon 100 g
• Potato 2 pieces
• Turnip 1 piece
• Carrot 1 piece
• Onion 1 piece
• Leek 1 piece
• Vegetable oil 2 tbsp. spoons
• Water 1500 ml
• Bay leaf 2-3 pieces
• Thyme 2-3 branches
• Rosemary 2-3 branches
• Parsley 2-3 branches
• Salt taste
• Ground black pepper taste

Directions

1. Chop the lamb coarsely. Cut the bacon into small cubes.
2. Peel all vegetables. Cut potatoes, turnips and carrots into large cubes, onions into small cubes and leeks into thick rings.
3. Heat the oil in a large saucepan and fry the lamb and bacon for 5-6 minutes.
4. Add onions to the meat, stir and fry for another 4-5 minutes.
5. Pour water into a saucepan, bring it to a boil, reduce heat and simmer the meat, covered, for 40 minutes.
6. Preheat oven to 190 ° C. Remove the meat from the pan, remove from the bones and chop coarsely.
7. Pour all the vegetables into the pan, return the meat, add bay leaves, sprigs of herbs, salt and pepper to taste, mix well.
8. Cover the saucepan and cook the stew in the preheated oven for 40-60 minutes until the vegetables are tender.