Lamb Scouse 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.

SLOW COOKER LAMB MOUSSAKA - SLOW COOKER | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Add the onions, garlic, tomato puree, lamb, chopped tomatoes, red wine vinegar, courgettes, sweetener, cinnamon, oregano, bay leaf, salt and pepper to the slow cooker and stir well.
• Cook on high for 3 to 4 hours or medium for 6 to 7 hours.
• If the sauce seems a little watery, remove the liquid and continue to cook until the liquid has reduced slightly.
• Slice the aubergine lengthways, spray with low calorie cooking spray, then place on a baking tray and grill until they are starting the soften. Turn them over and do the same on the other side.
• Next make the white sauce. In a bowl, mix together the yogurt, eggs, mustard powder and a pinch of salt and pepper. Set aside.
• Pre-heat the oven to 180°C.
• Place a layer of the lamb mix on the bottom of an oven proof dish.
• Top with a layer of grilled aubergine then another layer of the lamb mixture.
• Top with a final layer of aubergine.
• Pour the white sauce over the top, making sure there are no gaps.
• Sprinkle the grated cheese evenly over the top, then cook for 30 - 40 minutes, or until the cheese is golden brown.
• Remove from the oven and allow to stand for a few minutes before serving.

LAMB SCOUSE - INSTANT POT | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Set the Instant Pot to Sauté, then spray with some low calorie cooking spray. Season the meat well with salt and pepper, then sauté it until it's brown 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 Instant Pot.
• Set the Instant Pot to manual for 30 minutes (natural pressure release).
• When the pressure is released remove the lid carefully, and add the Worcestershire sauce and stock pot. Stir well to break up the sliced potato. This will thicken the Scouse.
• Cut the remaining potato into chunks, then add them and stir.
• Replace the lid and set the Instant Pot to Manual for 5 minutes (natural pressure release).
• Check the lamb is tender and the potato is cooked, then 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.