Lamb Scouse Recipes

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LAMB SCOUSE | SLIMMING & WEIGHT WATCHERS FRIENDLY



Lamb Scouse | Slimming & Weight Watchers Friendly image

This slimming friendly Lamb Scouse is a perfect dinner for a cold evening, great for calorie counting and plans like Weight Watchers.

Provided by Nicola Dales

Categories     Dinner     Lunch

Time 2h35m

Number Of Ingredients 11

800 g diced lamb (all visible fat removed)
1.5 kg potatoes (peeled, half of them sliced )
6 medium carrots (peeled and cut into thick slices)
3 onions (peeled and roughly diced)
400 ml boiling water
1 beef stock cube
1 beef stock pot
2 tbsp Worcestershire sauce
sea salt
freshly ground black pepper
low calorie cooking spray

Steps:

  • Preheat the oven to 160 degrees°C / gas mark 4.
  • Spray an oven proof pan with low calorie cooking spray.
  • Season the meat well with salt and pepper, then brown it on all sides, then set aside.
  • Spray some more low calorie cooking spray in the pan, then sauté the onion and carrots until they start to brown.
  • Cut half of the potatoes into thin slices, then place them on top of the veg, then place the meat on top.
  • Dissolve the stock cube in the boiling water, then add this to the pan. Cover, and cook in the oven or on a medium heat on the hob for 80 minutes.
  • After 80 minutes add the stock pot and Worcestershire sauce, then stir to break up the sliced potatoes. This will thicken the Scouse.
  • Cut the remaining potato into chunks, then add them and stir. You may need to add a little extra water if it looks a little too dry.
  • Replace the lid and cook for another hour or so, or until the potatoes are cooked and the lamb is tender.
  • When cooked, check the seasoning and serve.

Nutrition Facts : Calories 396 kcal, Carbohydrate 44 g, Protein 24 g, Fat 12 g, SaturatedFat 5.5 g, Sodium 1157 mg, Fiber 7 g, Sugar 9.9 g, ServingSize 1 serving

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

Categories     Main course, Supper

Time 2h45m

Number Of Ingredients 13

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

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