Lamb Scouse Instant Pot Slimming Weight Watchers Friendly Food

SLIMMING WORLD LAMB SCOUSE (SYN FREE)

Steps:

• In a frying pan, spray with FryLight and brown off the lamb. Once the lamb is browned, remove from the frying pan and set aside.
• In the same frying pan, add the onion and carrots and cook until until they start to brown.
• In the slow cooker, add the swede, butternut squash and stock pot. Add the browned onions and carrots.
• Slice the potatoes into thin slices and add on top of the vegetables.
• Add the lamb on top of the potatoes.
• In the boiling water, add the stock cube and then pour the stock over the vegetables and lamb. (This won't cover the potatoes, don't worry).
• After 6 hours, give the mixture a good mix, the potatoes will start breaking top, try and keep half of the potatoes whole and the other half can be mixed into the gravy to thicken the Scouse.
• Check that the lamb and potatoes are cooked through, check the seasoning and serve.

LAMB SCOUSE | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Preheat the oven to 160 degrees°C / gas mark 4.
• Spray an oven proof pan with low calorie cooking spray.
• Season the meat well with salt and pepper, then brown it on all sides, then set aside.
• Spray some more low calorie cooking spray in the pan, then sauté the onion and carrots until they start to brown.
• Cut half of the potatoes into thin slices, then place them on top of the veg, then place the meat on top.
• Dissolve the stock cube in the boiling water, then add this to the pan. Cover, and cook in the oven or on a medium heat on the hob for 80 minutes.
• After 80 minutes add the stock pot and Worcestershire sauce, then stir to break up the sliced potatoes. This will thicken the Scouse.
• Cut the remaining potato into chunks, then add them and stir. You may need to add a little extra water if it looks a little too dry.
• Replace the lid and cook for another hour or so, or until the potatoes are cooked and the lamb is tender.
• When cooked, check the seasoning and serve.

LAMB SCOUSE

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.