Lamb Scouse Recipes
LAMB SCOUSE
This Liverpudlian dish is similar to an Irish stew, with tender lamb and slow cooked veg. It's a real winter warmer and counts as 2 of your 5 a day
Provided by Good Food team
Categories Main course, Supper
Time 2h45m
Number Of Ingredients 13
Steps:
- Toss the lamb pieces in flour and season well. Heat 1 tbsp oil in a large flameproof casserole dish over a high heat. Working in batches, brown the lamb on all sides, adding more oil if needed, then set aside on a plate.
- Turn down the heat to medium and pour in 2 tbsp oil, tip in the onion, carrots and turnips, add a pinch of salt and cook for 8 mins until softened and coloured. Return the meat to the dish along with the ale, stock and herbs. Crumble in the stock cubes and season well.
- Bring to the boil, then reduce the heat to a simmer, sitting the potatoes on the top of the stew. Cook for 2 hrs until the meat is tender and the potatoes are soft. Serve with pickled cabbage or beetroot, if you like.
Nutrition Facts : Calories 564 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 1.4 milligram of sodium
MY SCOUSE
My husband's family come from Liverpool and this recipe is an amalgamation of the Scouse recipes belonging to his Nana, his mum, and his dad. Since I've been using the slow cooker, it has achieved the ultimate accolade; it's as good as Nana's. It is traditionally made with the 'scrag end' but I tend to go for lean stir-fry lamb instead. It is important to use King Edwards if you can find them because they fall and go all mushy during the cooking process.
Provided by Ju_Staniford
Categories Stew
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 150.
- Heat up some low-fat cooking spray on the hob and stir-fry the lamb until it is browned on both sides. Transfer to a lidded casserole dish.
- Use this juice from the lamb to stir-fry the carrots and turnip until just starting to soften. Add to the casserole dish.
- Pour in the stock. Cover and cook in the oven for an hour.
- Towards the end of the cooking time, par-boil the potatoes for about 5 - 10 minutes. Add to the casserole dish with salt and a generous amount of pepper and cook at 150 for a further 30 minutes.
- Remove from the oven and stir. The potatoes should have gone all mushy and sludge-like.
- At this point, if you're impatient, you could eat the scouse as it is.
- But it's much better if you transfer it from the casserole into a slow cooker and leave it on medium for about 4 - 6 hours. The flavour will intensify and the lamb will be coming apart,.
- Serve with crusty bread.
Nutrition Facts : Calories 783.7, Fat 12.2, SaturatedFat 4.9, Cholesterol 60, Sodium 172.8, Carbohydrate 139.7, Fiber 19.4, Sugar 11.1, Protein 32
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