Stovies is a traditional Scottish recipe for a dish of lamb and potatoes cooked in a pan. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Stovies.
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This is a traditional Scottish dish based on the French Gratin Dauphinoise. The name itself is derived from the Scots and North of England word for 'stewing'.
Ingredients:
120g cold, diced, lamb
675g potatoes, peeled and sliced
2 large onions, thinly sliced
1 tbsp good quality dripping (or cooking oil)
stock or water
salt and pepper for seasoning
nutmeg or allspice for seasoning
chopped parsley or chives
Method:
Melt the dripping in a large pan (one with a tight-fitting lid) then add a layer of sliced potatoes, a layer of onions and then a layer of meat. Add sufficient stock (or water) to just cover then repeat the layers again and season the dish with salt and pepper as well as some nutmeg or allspice.
Cover and cook on a moderate heat for about 30 minutes (shake the pan occasionally) or until the potatoes are tender and the liquid has been absorbed.
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