Liverpudlian scouse

    4 hours 30 min

    The proportions are arbritary for this lamb stew - just use what you want and be patient!

    5 people made this

    Serves: 6 

    • 4 pints of water, or as needed
    • 900g (2lb) diced lamb
    • 4 large carrots, peeled and sliced thickly
    • 1 turnip or swede, peeled and diced thickly
    • 8 potatoes, peeled
    • 4 pints of water, or as needed
    • 2 or 3 lamb stock cubes

    Prep:30min  ›  Cook:4hr  ›  Ready in:4hr30min 

    1. Boil water in a large stockpot.
    2. Place lamb and vegetables into water carefully and bring to the boil again.
    3. Lower heat and simmer for 4 hours, skimming off any fat that rises to the surface throughout cooking.
    4. Serve with crusty bread.

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