Me Mas Scouse Food
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
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