Find loads of warming lamb stew recipes, sure to take the chill out of any winter evening! We have delicious stews with lamb shanks, lamb shoulder and more.
My version of Liverpool's finest stew! A great stew for the autumn and winter months.
This is a REAL scouse recipe from a REAL scouser. My recipe is based on my family's through my mum and her mum. Scouse is a stew from Liverpool (of which it's inhabitants get their name) and it originates from a similar Norwegian stew brought over by sailors. Every scouse family has a different recipe, some add turnip with the potatoes, some like it thick and stodgy (like mine), some like it thinner, some use beef instead of lamb, some use both, or some use just lamb (traditionally). I have seen some very odd recipes online - adding tomatoes (this is a HUGE NO-NO) or garlic or other unneeded ingredients like herbs etc. It may taste 'nicer' or more 'exciting' however the point of scouse is to be tasty, filling comfort food. I will show you how to make a classic stodgy version :) Scouse is a simple stew, cheap, cheerful and TASTY. (cooking times vary really, I'd say give it a bit longer than 2 hours; just as long as the meat is tender and the vegetables are mushy.
Capture the atmosphere of Morocco with this filling stew of lamb, fruit and vegetables, served with fluffy couscous.
Traditional recipes for Irish stew use a tough, fatty cut of lamb and only potatoes, onions and herbs. This up-to-date version with lamb leg steaks is leaner, and more colourful with the addition of carrots, but still retains its comforting, homely flavour.
Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well! Serve with a decent bottle of stout.
Chunks of lean lamb are gently simmered with dates in a richly spiced gravy, then piled atop couscous and pistachio nuts, and sprinkled with pomegranate seeds. Serve this exotic dish for a special family meal or a make-ahead dish for entertaining, accompanied by some Arabic flat bread and a simple leafy green salad.
Parsnips aren't traditional and are optional in this recipe, but I like the flavour they add. If you use a tougher cut of meat, you can leave it to simmer longer before adding the potatoes. This is fantastic on a cold, blustery day or served with a pint or two of the black stuff on St Patrick's Day.
You can't have Irish stew for St Patrick's Day every year! If you feel like something a little different, but still fairly traditional, this hearty dish should fit the bill.
As a Bajan who lives in Scotland now I really do need to keep my Caribbean cooking up to date, keep home not too far at heart. This is one of my favourite dishes from back home. Serve with rice! You can also sprinkle a little parsley over your dish if you wish. Enjoy!!
Like Irish stew and Lancashire hotpot, this hearty dish is made with good-quality lamb, plus lots of vegetables, pearl barley, and bay leaves and thyme for flavouring. It is simple to make, and comes out of the oven smelling and tasting absolutely wonderful. Serve with purple sprouting broccoli or curly kale and baked potatoes.