Scouse
A Liverpool lamb stew with potatoes and carrots, traditionally served with pickled red cabbage.
- Time2 hr 30
- LevelEasy
- Costabout £2.50 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan and brown the lamb in batches. Set aside.
- 2
Cook the onions in the pan for 5 minutes, stir in the flour for 1 minute, then add the stock and Worcestershire sauce.
5 min - 3
Return the lamb with the bay leaves and half the potatoes. Bring to a simmer, cover and cook for 1 hour.
60 min - 4
Add the carrots and remaining potatoes and cook for 40 minutes more, until the first potatoes have broken down and thickened the stew.
40 min - 5
Season well, remove the bay leaves and serve with pickled red cabbage and crusty bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.