Scouse is a Northern European dish made famous by sailors from Liverpool, England. The dish was known first as Labskause or Lobscouse and eventually became scouse. It was a cheap and simple stew to make and the sailors who ate it were called Scousers. Like many stews, scouse includes onions, carrots and potatoes, but it is slightly different because it is made with lamb meat. An advantage of scouse is that it can be kept for several days, making it handy for leftovers.
- Skill level:
Things you need
- 0.454kg. cubed lamb meat
- 1/2 large diced onion
- 0.227kg. chopped carrots
- 1.13kg. diced potatoes
- Pickled red cabbage
- 1/2 pt. lamb stock
- 1 tsp vegetable oil
- Salt and pepper
- Casserole dish
Add the vegetable oil and meat to a skillet and cook on medium-high heat until the meat is browned. Mix in the onions toward the last few minutes to bring them to a translucent colour.
Place the lamb and onions in a casserole dish.
Fill the dish with the lamb stock, potatoes and carrots.
Cook for 3 hours at 163 degrees Celsius.
Sprinkle the scouse with salt and pepper and cook for 1 more hour.
Remove from heat and serve on top of pickled red cabbage. Many Liverpool cooks prefer to serve scouse with pieces of thick bread.