Scouse - Traditional Liverpudlian stew

Scouse

While simmering

When I was a kid I would spend a lot of time at my Nan and Grandad's. Nan would often make this traditional dish from her birth-place, Liverpool England, called Scouse. It's basically a stew which uses left-over leg of lamb with vegetables. The flavour of the cooked lamb and marrow from the bone permeate through all the elements to create a dish which will leave you wanting more. It is very easy and extremely tasty. Best made on a weekend when you have a few hours to put aside. However preparation is only 5-10 minutes. The serving sizes vary because it will depend on the amount of meat left on the bone.

Ingredients:

• Left-over cooked leg of lamb (including the bone)
• 1 onion peeled and diced
• 3-4 potatoes, peeled and diced
• 3-4 carrots, peeled and diced
• 1 or 2 beef stock cubes
• Salt and pepper
• 2 tablespoons barley (optional)

Method:

1. Remove all meat from leg of lamb and cut into chunks
2. Place lamb, including bone, into a big pot
3. Add the vegetables, salt & pepper and stock cubes and cover with water
4. Boil/simmer (covered) until meat falls off the bone then remove bone
5. If you choose to add barley and boil/simmer until it's soft and you are ready to eat
6. Serve in bowls along with crusty bread rolls.