Ingredients Jump to Instructions ↓

  1. 450 to 675g (1 to 1 1/2 lb) diced lamb

  2. 1 large cooking onion, peeled and diced

  3. 1 small swede, peeled and diced

  4. 2 to 3 medium carrots, peeled and diced

  5. 60g (2 oz) red split lentils

  6. 1 to 2 lamb stock cubes

  7. 1 vegetable stock cube water to cover salt and lots of pepper to taste

  8. 450g (1 lb) potatoes, peeled and quartered

Instructions Jump to Ingredients ↑

  1. Prepare all ingredients - peeling and dicing into medium sized chunks (no need to be too accurate!).

  2. Place all ingredients except potatoes and salt in slow cooker with enough water to just cover ingredients.

  3. Mix well and cook on high for a minimum of 4 hours or slow for a minimum of 6 hours.

  4. Boil the potatoes, drain and add to the scouse, mixing well.

  5. Add salt to taste. (If you prefer a thicker sauce, stir in 1 tablespoon cornflour and cook out on high to thicken.) 6. Serve alone or with cooked or pickled red cabbage. Don't forget some delicious crusty bread (and butter if you are feeling naughty!).


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