Lamb Scouse

 

 Lamb Scouse

Aunt Kate said she was first introduced to Lamb Scouse, a beloved dish in Liverpool when she visited Liverpool as a young lady. She was staying at an Inn above a pub and was able to gain the recipe from the pub cook who took a liking to her upon her stay.  She compared it to an Irish Lamb Stew, and he had to explain that it was a Liverpool stew not an Irish stew. She laughed as she told the story because it was pretty much like an Irish Stew, but he was a Brit and had to take ownership of it. But she never forgot that cheeky little cook.   

Due to her economic abilities, she would often opt for lean diced cuts of leg of lamb, but often she’d revert to the traditionally, fattier cuts when finances didn’t allow for affordability.  Preheat the oven to 325 F

Ingredients

• 2 Lbs diced lamb all visible fat removed
• 4 large potatoes peeled, half of them sliced
• 6 medium carrots peeled and cut into thick slices
• 3 onions peeled and roughly diced
• 1 ¾ cups boiling water
• 1 beef stock cube
• 1 beef stock pot
• 2 tbsp Worcestershire sauce
• sea salt
• freshly ground black pepper
• 2 tablespoons of butter or you could use cooking spray

Spray an oven-proof pan with cooking spray or 1 tablespoon of butter. Season the meat well with salt and pepper, then brown it on all sides, then set aside.

Spray the pan with more cooking spray or use the other tablespoon of butter to sauté onions and carrots until they brown. Slice half the potatoes thinly, layering them over the veggies before adding the meat on top.  Dissolve a stock cube in boiling water, pour it into the pan, cover, and cook for 80 minutes.  Then add Worcestershire sauce to thicken your Scouse. Stir in chunked remaining potatoes; add water if necessary.   

Cover again and simmer for another hour or until everything is tender. Season to taste and enjoy!

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

British Fare, Potpourri of Frugality. Kilbride