Wales

• 500 g lamb (or beef), cut into chunks
• 3 large potatoes (peeled and diced)
• 2 carrots (peeled and sliced)
• 1 leek (cleaned and sliced)
• 1 onion (peeled and chopped)
• 2 cloves garlic (minced)
• 1.5 liters water or beef stock
• 1 tbsp vegetable oil
• Salt and pepper to taste
• Fresh parsley (for garnish)
• 1 bouquet garni (optional, with thyme, bay leaves, and rosemary)

• Prepare the meat: In a large pot, heat the vegetable oil over medium heat. Brown the lamb (or beef) chunks in batches, then set aside.
• Cook the vegetables: In the same pot, sauté the onion, garlic, and leek until softened.
• Simmer the cawl: Add the browned meat back to the pot along with the carrots, potatoes, and stock or water. Bring to a boil, then reduce the heat and simmer for about 1.5 hours, until the meat is tender and the vegetables are cooked.
• Season and serve: Add salt and pepper to taste. Discard the bouquet garni, if used. Ladle the cawl into bowls, garnish with fresh parsley, and serve with crusty bread.

Cawl is a traditional Welsh soup or stew, made with lamb or beef and vegetables. It is considered the national dish of Wales and is often served during celebrations and holidays, particularly in winter.