As autumn is well and truly on the way and when we get into the winter months, there is nothing better than tucking in to a nice hearty, comfort food and this Slimming World Lamb Scouse (Syn Free) is just the ticket. Not only can this be made in the slow cooker, so it can cook all day while you are busy, or you can make it on the hob / cooker.
Slimming World Lamb Scouse (Syn Free) is a type of stew really, the name doesn’t come from Liverpool, it actually comes from the word “Lobscouse” and it was shorted to Scouse. It is traditionally eaten in the seaports of Northern Europe, places such as Liverpool and has been made since the early 1700’s. It can be made with either beef or lamb, I like to use lamb in mine.
Slow Cooker Scouse
Scouse is usually classed as a cheap meal, but I think some of the best recipes don’t need to cost the earth, you just need to be clever with your money. The recipe is usually made with neck or lamb, but I have used diced lamb as I want no fat on the meat.
Fancy trying another slow cooker meal? Check out my other recipes here.
Slimming World Lamb Scouse Recipe
Slimming World Lamb Scouse (Syn Free)
Equipment
- Slow Cooker / Crockpot
Ingredients
- 1 kg Potatoes Peeled Sliced
- 800 g Diced Lamb
- 400 g Swede Peeled & Diced
- 400 g Butternut Squash Peeled and Diced
- 400 ml Boiling Water
- 6 Medium Carrots Peeled and cut into large chunks
- 3 Onions Chopped
- 1 Beef Stock Cube
- 1 Beef Stock Pot
- Sea Salt & Black Pepper
- Frylight
Instructions
- In a frying pan, spray with FryLight and brown off the lamb. Once the lamb is browned, remove from the frying pan and set aside.
- In the same frying pan, add the onion and carrots and cook until until they start to brown.
- In the slow cooker, add the swede, butternut squash and stock pot. Add the browned onions and carrots.
- Slice the potatoes into thin slices and add on top of the vegetables.
- Add the lamb on top of the potatoes.
- In the boiling water, add the stock cube and then pour the stock over the vegetables and lamb. (This won’t cover the potatoes, don’t worry).
- After 6 hours, give the mixture a good mix, the potatoes will start breaking top, try and keep half of the potatoes whole and the other half can be mixed into the gravy to thicken the Scouse.
- Check that the lamb and potatoes are cooked through, check the seasoning and serve.
If you fancy making this Slimming World Slow Cooker Lab Scouse, why not add a little bit extra, try different meat or even different vegetables. Let me know how you got on with this recipe, if you made any changes or what your thoughts are to the Slow Cooker Lamb Scouse.
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