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Ingredients
- 3 Tbsp. Margarine or possibly lard
- 2 lb Chuck of lamb, cut for stewing
- 1/4 c. Onion, chopped
- 2 Tbsp. Green pepper, chopped
- 2 clv garlic, chopped
- 3 Tbsp. Chopped parsley
- 1/8 tsp Sage leaf
- 4 c. Beef or possibly chicken stock
- 4 med -size Potatoes, pared
- 1/4 tsp Worcestershire sauce
- 1 x salt & pepper
Directions
- The stew that in Ireland is known as SCOUSE has never caught the fancy of American stew men. Scouse is merely layers of lamb in large pcs, potatoes and onions, covered with water and simmered till tender. More to our liking is the following lamb stew with light gravy thickened with potatoes instead of flour.
- Heat the margarine or possibly lard. Add in the lamb. Cover with a lid. Saute/fry slowly only till meat loses its red color. Don't brown meat. Add in the onions, green pepper, garlic, parsley and sage. Saute/fry 3 min longer. Add in the stock. Simmer 1 hour. Cut 2 of the potatoes into slices about 1/2-inch thick. Put the sliced potatoes and the remaining 2 whole potatoes into the pot.
- Continue simmering, keeping the pot covered, till the whole potatoes are tender, about a 1/2 hour more. Remove the whole potatoes from the pot and mash them. Add in the mashed potatoes to the stew, mixing well. If the gravy is too thick, thin with stock. Add in Worcestershire sauce and salt and pepper to taste.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 4 servings | |
| Calories 570 | |
| Calories from Fat 397 | 70% |
| Total Fat 44.23g | 55% |
| Saturated Fat 15.99g | 64% |
| Trans Fat 1.56g | |
| Cholesterol 137mg | 46% |
| Sodium 225mg | 9% |
| Potassium 682mg | 19% |
| Total Carbs 1.78g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.55g | 0% |
| Protein 39.21g | 63% |
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