SC - CAWL CENNIN CYMRAEG - WELSH LAMB STEW WITH LEEKS

[Seton1355 at aol.com]

Can someone please enlighten me:  What is a swede other than a  Swedish 
person?  Potatoes are refered to in the recipe.. can it be sweet potatoes?
Phillipa

CAWL CENNIN CYMRAEG - WELSH LAMB STEW WITH LEEKS    

1 1/2 lbs neck of lamb
2 - 3 carrots, peeled and sliced
***************1/3 - 1/2 swede peeled and diced
2 - 3 parsnips peeled and diced
3 - potatoes, peeled and cut up into 1" by 1" pieces
2 leeks chopped into 1/2 inch slices
fresh parsley
salt and white pepper to taste
Tablespoon of butter to saute vegetables in

Note: Usually these days potatoes and swedes are added, which would make the 
stew OOP.  Also, the ingredient amounts are estimated, as you go by your own 
taste and judgement as to how much of everything you want to put in it.


Put the neck of lamb pieces into a large pot of salted water.  
Bring to the boil and skim off the scum from the surface.  
Saute the prepared swedes, carrots, and parsnips in the butter in a saute 
pan, 
    then add them to the pot. 
Twenty minutes later add the potatoes.  
Cook over a moderate heat until all vegetables are tender.  
Add more water if the level is going down.
10 minutes or so before the end of the cooking time, add the leeks. 
Add seasoning to taste.  
When the stew is done, remove all the lamb and bones from the pot, and while 
keeping     the stew on a low heat, cut up the meat, and discard the bones.  
You can then either return the meat to the pot to serve, or you can keep it 
to serve    alongside the stew on a seperate plate
Just before you serve the stew, add some fresh parsley to the pot. 

Some families also boil a few potatoes and serve the stew by first putting a 
potato in   the bottom of the dish, cutting it up, then pouring the stew over 
the potato to   serve.  This way is also common in Iceland. 

Garnish the stew with more fresh parsley to serve.