Pickled red cabbage
A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift
Lamb scouse
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g lamb neckfillet, cut into chunky pieces
- 1 tbsp plain flour
- 3 tbsp vegetable oilplus more if needed
- 1 large onionchopped
- 4 carrotscut into chunks
- 350g turnipcut into chunks
- 250ml bitter ale(we used Cains Finest)
- 250ml chicken stock
- 2 bay leaves
- 2 thyme sprigs
- 2 beef stock cubes
- 500g potatoescut into chunks
- pickled red cabbageor cooked beetroot, to serve (optional)
Nutrition: per serving
- kcal564
- fat30g
- saturates10g
- carbs38g
- sugars12g
- fibre8g
- protein28g
- salt1.4g
Method
step 1
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.
step 2
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.
step 3
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.
