One afternoon in a Cardiff Museum Café

I still remember the first time I tasted Welsh Lamb Cawl. It was a cold, drizzly afternoon in Cardiff, and I ducked into a small museum café to warm up. What arrived at my table was a humble bowl of stew—nothing fancy to look at—but one spoonful in, I was hooked. It was deeply comforting, rich without being heavy, and tasted like something that had been quietly simmering for generations. That bowl stayed with me long after the trip, and back home, I found myself recreating it in my own way.

This lamb stew is inspired by Welsh Lamb Cawl, widely considered the national dish of Wales. Traditionally, it’s a rustic, one-pot meal cooked slowly over an open fire, combining lamb with simple, seasonal root vegetables. My version stays true to that spirit but uses a few practical substitutions I often reach for in my own kitchen.

A Closer Look at the Ingredients

Lamb

Lamb is the heart of this stew. Cuts like shoulder or neck are ideal because they’re well-marbled and become meltingly tender with slow cooking. The flavor is rich but gentle, perfectly suited to long simmering.

Turnips (instead of Parsnips)

It is not easy to get Parsnips here and Turnips bring a subtle peppery bitterness that balances the richness of the lamb. They soften beautifully in the stew and absorb all the savory goodness of the broth. Do keep in mind though that Turnips have a much stronger flavor profile and use Parsnips instead if available to you.

Potatoes

Potatoes make the stew hearty and filling. As they cook, they release starch that naturally thickens the broth, giving it that comforting, rustic texture.

Carrots

Carrots add sweetness and color. They’re a classic addition and help round out the flavors of the root vegetables.

Olive Oil (instead of Rapeseed Oil)

Traditionally, rapeseed oil is used in Welsh cooking, but I used olive oil for sautéing. It’s something I always have on hand, and it adds a gentle fruitiness that works well here.

Onion (instead of Leeks)

Leeks are traditional in Cawl, but I substitute onions for convenience and a slightly deeper savory base. They soften and melt into the stew as it cooks. I sometimes add some green onions at the end to compensate for it.

Celery

I added celery, although it is not a part of the traditional recipe, as it does add body and  depth of the flavor to the stew

Parsley

A simple garnish of chopped parsley at the end lifts the whole dish. It adds freshness and a hint of green that brightens the rich stew.

Two Ways to Make This Lamb Stew

I make this stew in two different ways depending on how much time I have.

Option 1: Traditional One-Pot Method

This is the classic, slow approach—everything cooked in one pot, with ingredients added in stages.

Steps:

1. Heat olive oil in a heavy pot and brown the lamb pieces well.
2. Add onions and celery and sauté until soft.
3. Pour in water or stock, bring to a gentle boil, then lower to a simmer.
4. Add turnips and carrots and cook slowly.
5. Add potatoes later so they don’t overcook.
6. Simmer until the lamb is tender and the vegetables are soft.
7. Season and finish with parsley.

This method builds incredible depth of flavor and feels closest to how Cawl is made.

Option 2: Time-Saving Pressure Cooker Method

When I’m short on time, this method is a lifesaver.

Steps:

1. Sauté the lamb pieces and one small, chopped onion in olive oil for 5 minutes in a pressure cooker, add salt and pepper and then add water and pressure cook until tender, around 18 minutes
2. In a separate pot, sauté onions and celery in olive oil.
3. Add carrots, turnips, and potatoes with a bit of stock or water and cook for 5 minutes. Season with salt and pepper.
4. Add the cooked lamb and its cooking liquid.
5. Simmer everything together for 15 minutes so the flavors meld.
6. Adjust seasoning and garnish with parsley.

You still get a deeply flavorful stew, but in nearly half the time.