Cawl "caldo", with the senses of broth or gravy. Cawl Cawl () is a Welsh dish. In modern Welsh language, the word is used to refer to any soup or broth. In English language, it is used to refer to a traditional Welsh soup, usually referred to as "cawl Cymreig" in Welsh. Historically, ingredients tended to vary, but the most common recipes are with lamb or beef with leeks, potatoes, swedes, carrots and other seasonal vegetables. Cawl is recognised as a national dish of Wales. With recipes dating back to the fourteenth century, cawl is widely considered to be the national
Lamb in Chilindrón uses the leg of the lamb for the meat. The preparation with chilindrón raises among the experts a debate about whether or not to add tomato sauce. Its uses is ideal in the preparation of the lamb. Some authors also extend their use to chicken. Be that as it may, it is a stew made with tomatoes, peppers, and onions. It is usually accompanied with potatoes and served very hot in a clay pot. The Navarre recipe suggests, as raw material, the use of lamb leg, but without skirt and establishes the differentiation with the way of doing in Aragon,