ARAB SCOUSE

Leila Saeed, Health link worker

Leila Saeed recalls being taught to cook by her mother in law in Qatar. “She showed me this amazing recipe and I thought ‘that’s Scouse!”

Health link worker Leila was born in Liverpool but returned to her family’s home country of Yemen when she was 13. She recalls the real sense of freedom in the countryside where they lived. “It was a culture shock but I was sad to leave. It was such a beautiful country.”

Her Arab Scouse works well in a slow cooker, but she says ‘the magic happens’ when it’s cooked in stages. The dish is so versatile, so you can choose whatever veg is in season, and even add pickled cabbage and Worcester sauce to stay true to the authentic

INGREDIENTS

750g lamb shoulder or leg, cut into chunky pieces, fat removed (ask the butcher to do this for you)

4 tbsp olive oil

1 large onion

4 carrots (approx. 350g) cut into chunks

250ml lamb stock (Knorr stock cubes work best)

500g potatoes 1 courgette sliced large Peppers each: red, green and yellow, sliced

200g trimmed green beans

3 cloves of crushed garlic

1 sticks of cinnamon (if desired)

Half an aubergine sliced Small tin chopped tomatoes

1 tsp tomato puree

Spices: 1 tsp Ras AlHanout, half tsp Cumin, half tbsp turmeric

Secret ingredient: 2 tbsp red chilli pesto Salt and pepper to season Enough water to cover the meat, (approx 200ml)

Garnish: fresh parsley and coriander

METHOD

• Season meat well with salt and pepper.

• Sauté onion, garlic and carrots until brown

• Add seasoned meat and continue until sealed and slightly brown. Add in spices and cinnamon and continue to sauté and stir occasionally

• When the lamb is fully coated with spices add the tomato puree and red chilli pesto, give a stir for 30 secs then add the tin of chopped tomatoes and stir in

• The dish should have plenty of liquid, but you can add water so just about covers the meat (not too much, it will be cooking on a low heat so will retain moisture). Let the contents ‘sweat’ for a good 90 minutes to two hours (more if needed)

• When the meat is almost tender throw in the vegetables. Don’t worry if they’re not covered at first, they’ll eventually sink into the pot. Cook until vegetables are ready

• Remove lid, serve and enjoy!

TIPS

• To achieve the best taste prepare and cook the day before you would like to serve the dish, and refrigerate once it’s cooled after cooking

• The spices will sink into the meat and vegetables, so don’t over spice or you‘ll end up with a curry

• Ensure you cook in a good air tight pot, to allow ingredients to cook in the steam.