LAMB SCOUSE

Lamb scouse image

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

Time 2h45m

Number Of Ingredients 13

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Ingredients

500g lamb neck fillet, cut into chunky pieces
1 tbsp plain flour
3 tbsp vegetable oil, plus more if needed
1 large onion, chopped
4 carrots, cut into chunks
350g turnip, cut into chunks
250ml bitter ale (we used Cains Finest)
250ml chicken stock
2 bay leaves
2 thyme sprigs
2 beef stock cubes
500g potatoes, cut into chunks
pickled red cabbage or cooked beetroot, to serve (optional)

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