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Recipe by alfie

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1. Dust the lamb in flour. Fry in oil in a large pan on a medium heat until browned on all sides. Do this in 4 or 5 batches, placing each browned batch onto a plate.
2. Place all the browned lamb in large pan, along with any juices. Cut 500g of potato into small cubes and place on top of the meat - this will dissolve and thicken the sauce by the end. Quarter the onion and add. Tie the bay leaf, rosemary and thyme together with string and add.
3. Add the chartenay carrots and tomatoes. Pour in the beer, water and stock cubes. Season generously.
4. Put on a low hob for 2 hours, stirring every 30 mins. After 2 hours add the rest of the potatoes, which you have cut to the size of large roasties. Add the baby carrots and place back on the lowest heat for a further 1.5 hours. At the end, remove the stringed herbs and discard.
5. Serve in small bowls with a sprinkling of chopped parsley and a knob of butter. Serve with crusty white bread and pickled red cabbage or pickled onions. The dish is enjoyed more if eaten while speaking in the scouse accent. Enjoy!

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• LIZZY DRIPPIN

  14 February 2008

  LIZZY DRIPPIN rated and commented on this recipe

  

  HI IVE ALWAYS WONDERED HOW TO MAKE SCOUSE AND COMING FROM LIVERPOOL MYSELF I THOUGHT IT WAS ABOUT TIME I GAVE IT A SHOT! IT WAS GORGEOUS! I MADE IT FOR A FEW FRIENDS AND EVERYONE WAS IMPRESSED. JUST LIKE THEIR MUMS USED TO MAKE (AND MY OWN) BUT WITH AN EXTRA LITTLE TWIST TO IT. FINE WINTER WARMER! HAVING THE HOUR AND A HALF COOKING TIME AT THE END I FOUND IT GREAT FOR GET TOGETHERS AS YOU CAN RELAX AS YOUR GUEST ARRIVE. FAB!!!

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Ingredients

• 650g lamb neck fillets cut into large chunks
• 650g lamb leg steaks cubed
• 2 tbsp plain flour
• 1 large onion
• 2kg Maris Piper potatoes
• 400g chartenay carrots
• 300g baby carrots with green shoots still on
• 3 large tomatoes
• 2 bay leaves
• 2 sprigs rosemary
• 2 sprigs thyme
• 500ml beer (I use Abbot ale)
• 500ml water
• 2 beef stock cubes (I use Kallo)
• vegetable oil
• 2 tbsp chopped fresh parsley
• sea salt
• white pepper
• butter
• To serve:
• pickled red cabbage
• pickled onions
• crusty white bread and butter

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Difficulty and servings

Serves 8

Preparation and cooking times

Ingredients

• 650g lamb neck fillets cut into large chunks
• 650g lamb leg steaks cubed
• 2 tbsp plain flour
• 1 large onion
• 2kg Maris Piper potatoes
• 400g chartenay carrots
• 300g baby carrots with green shoots still on
• 3 large tomatoes
• 2 bay leaves
• 2 sprigs rosemary
• 2 sprigs thyme
• 500ml beer (I use Abbot ale)
• 500ml water
• 2 beef stock cubes (I use Kallo)
• vegetable oil
• 2 tbsp chopped fresh parsley
• sea salt
• white pepper
• butter
• To serve:
• pickled red cabbage
• pickled onions
• crusty white bread and butter

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