Rita's Posh Scouse
A modern version of Liverpool's 'national' dish. Perfect warming stew for cold Saturdays.
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Difficulty and servings
Serves 8
Preparation and cooking times
- 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.
- 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.
- Add the chartenay carrots and tomatoes. Pour in the beer, water and stock cubes. Season generously.
- 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.
- 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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http://www.bbcgoodfood.com/recipes/5301/
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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
Search Good Food
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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14 February 2008
LIZZY DRIPPIN rated and commented on this recipe
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27 December 2009
ron rated this recipe
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24 January 2011
lpoolmart commented on this recipe
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