Scouse

This recipe is based on the one from the National Museums Liverpool's website.  Scouse is the perfect food for a day when the rain is lashing down, and a wind is blowing a hooli.

Ingredients

vegetable oil

1kg lamb

3 onions (cut into large chunks)

5 carrots (peeled and roughly chopped)

600g potatoes (peeled and quartered)

1 leek (sliced)

1 litre stock

2 tbsp tomato puree

1 tbsp wholegrain mustard

Method

1. Add vegetable oil to a skillet or large saucepan. Bring ito a high heat, and sear the cubes of lamb until completely coloured.

2. Reduce to a medium heat, and add the onion, and carrots. Cook until they begin to soften.

3. Stir through tomato puree until fully combined, add the potatoes, and then the stock or water.

4. Bring to a gentle simmer and cook until the lamb is tender or until the potatoes start to break down and thicken the Scouse, approximately 2 hours.

5. Add leek and mustard and cook for a further 20 minutes, check seasoning and add salt if required.

Serve with pickled red cabbage.

Notes

The original recipe called for 2tbsps of black treacle. I've tried it, and it makes the dish too sweet for my tastes. If you would like to include it, add the treacle at the same time as the leeks and mustard.