Scottish Stovies with Lamb and Potatoes

Name: Scottish Stovies with Lamb and Potatoes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Lamb shoulder or leg; Vegetable oil; Salt and pepper; Onions; Red-skinned potatoes; Beef stock; Butter; Thyme leaves; Bay leaf; Fresh parsley; Black pepper

A Hearty One-pan Meal

A traditional Scottish comfort dish consisting of succulent lamb, tender potatoes, and aromatic onion, all slowly simmered together for a heartwarming meal.

1 h 45 min
4
Intermediate

Ingredients

For the Lamb

Lamb shoulder or leg

500g, cut into cubes

Vegetable oil

1 tbsp

Salt and pepper

to taste

For the Stovies Base

Onions

3 medium, finely sliced

Red-skinned potatoes

1 kg, peeled and sliced 0.5 cm thick

Beef stock

500 ml

Butter

2 tbsp

For the Seasoning

Thyme leaves

1 tsp

Bay leaf

For the Garnish

Fresh parsley

2 tbsp, chopped

Black pepper

fresh ground

Preparation

Marinating the Lamb

Pat lamb dry

Pat the lamb cubes dry with paper towels.

Season lamb

Season with salt and pepper.

Rest lamb

Set aside for 15 minutes.

Preparing the Stovies Base

Heat oil and butter

In a heavy-bottomed pan, heat oil and butter over medium heat.

Sauté onions

Add onions and sauté until golden and soft.

Add potatoes

Add in the sliced potatoes, stirring to coat in the oil and butter.

Ensure the potatoes are sliced thinly and uniformly to cook evenly. Pro Tip: Use a mandoline slicer for consistent potato thickness.

Cooking Process

Brown the lamb

In a hot skillet, sear lamb cubes until browned on all sides.

Timing: 10 minutes. Heat: High heat.

Layer ingredients

Layer the browned lamb over the potato-onion mixture in the skillet.

Simmer stovies

Pour beef stock into the skillet, add thyme and bay leaf, and bring to a gentle simmer.

Simmer for 1 hour 30 minutes on low heat.

Plating & Serving