Scouse with red cabbage

Name: Scouse with red cabbage
Total time: 3 h
Yield: serves 4
Ingredients: 1kg lamb diced; 2 small onions roughly chopped; 2 carrots sliced; 500ml chicken stock; 2 bay leaves; 2 potatoes peeled and diced; 1 red cabbage sliced; 250ml orange juice; 250ml cranberry juice; 2 tbsp honey; 5 juniper berries; 250ml red wine; 1 cinnamon stick

Published: December 19, 2014 at 2:28 PM

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serves 4

Easy

Total time: 3 hrs

+ 24 hours marinating

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Scouse is a proper lamb stew hailing from the seaports of Liverpool. Served with cabbage marinated for 24 hours with orange, cranberry, honey and red wine.

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Ingredients

Nutrition

1kg lamb

diced
2 small onions

roughly chopped
2 carrots

sliced
500ml chicken stock
2 bay leaves
2 potatoes

peeled and diced

red cabbage

1 red cabbage

sliced
250ml orange juice
250ml cranberry juice
2 tbsp honey
5 juniper berries
250ml red wine
1 cinnamon stick

Nutrition: per serving

kcal755
fat33.4g
saturates15.8g
carbs45.9g
sugars0g
fibre7.5g
protein65.7g
salt1.16g

Method

step 1

Mix all the red cabbage ingredients together in a large bowl. Marinate for 24 hours in the fridge.
step 2

Lightly colour the lamb in large heavy pan, remove and fry the onions in the same pan until they begin to turn translucent. Add the carrots and return the lamb to the pan.
Just cover with chicken stock. Add bay leaves and simmer for 30 minutes.
step 3

Add half of the potatoes and simmer for 45 minutes to 1 hour. Crush the potatoes to thicken the sauce.
Add the rest of the potato and simmer for an hour or until the lamb begins to break apart.
step 4

Simmer the cabbage for 20 minutes or until cooked, strain off the liquid and reduce it by two thirds over a medium heat until it is syrupy. Mix the liquid with the red cabbage and serve with the lamb.

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