Scouse lamb
Scouse lamb is a traditional dish that originates from Liverpool, England. It typically consists of tender lamb cooked slowly with vegetables such as carrots, onions, and potatoes, resulting in a hearty and flavorsome stew.
Ingredients
- 2 pounds lamb diced into bite-sized pieces
- 1 onion diced
- 3 carrots peeled and sliced
- 4 potatoes peeled and cut into chunks
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 4 cups beef broth or vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- parsley chopped for garnish (optional)
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add the diced lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.
- In the same pot, add the diced onion and sliced carrots. Sauté until the vegetables soften and the onion turns translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Return the browned lamb to the pot and mix well with the vegetables.
- Stir in the tomato paste, making sure to coat the lamb and vegetables evenly.
- Pour in the beef or vegetable broth, Worcestershire sauce, and dried thyme. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
- Once the lamb is cooked, add the potato chunks to the pot and simmer for an additional 20-30 minutes, or until the potatoes are fork-tender.
- Taste and adjust the seasoning if needed.
- Serve the Scouse lamb hot, garnished with chopped parsley if desired.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 863kcal (43%)Carbohydrates: 47g (16%)Protein: 46g (92%)Fat: 54g (83%)Saturated Fat: 23g (144%)Polyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 166mg (55%)Sodium: 1191mg (52%)Potassium: 1840mg (53%)Fiber: 7g (29%)Sugar: 6g (7%)Vitamin A: 7783IU (156%)Vitamin C: 50mg (61%)Calcium: 113mg (11%)Iron: 7mg (39%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
