Scouse

Name: Scouse
Prep time: 15 min
Cook time: 2 h 2 min
Total time: 2 h 17 min
Yield: 1 serving
Cuisine: British
Ingredients: 150 g lamb neck fillet or shoulder; 1 tsp beef dripping or vegetable oil; 70 g onion; 60 g carrot; 120 g floury potatoes, such as Maris Piper; 80 g waxy potato; 250 ml lamb or beef stock; 1 bay leaf; 1 tsp Worcestershire sauce; 2 tbsp pickled red cabbage; 1 slice crusty bread; salt and black pepper

The Liverpool stew that gave Scousers their name: lamb slowly simmered with onion, carrot and potatoes until half the potato collapses and thickens the pot. Served with pickled red cabbage and crusty bread.

Mains 25g+ protein 8g+ fibre

137 min15 prep · 122 cookEasy469 kcalper serving

Instructions

Pat 150 g of diced lamb thoroughly dry and season it well with salt and black pepper. Melt 1 tsp of beef dripping in a heavy-based casserole or saucepan over medium-high heat.
Brown the lamb in a single layer for 5-6 minutes, turning the pieces so they take a deep colour on at least two sides. Don't crowd the pan, the meat should sizzle, not steam.
Turn the heat down to medium-low and add 70 g of chopped onion and 60 g of carrot coins. Cook for 5 minutes, stirring and scraping the browned bits off the base of the pan as the onion softens and releases its moisture.