MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rita's Posh Scouse
Categories: Lamb/mutton, Potatoes, Vegetables, Herbs, Beer
Yield: 8 Servings

650 g Lamb neck fillets; in large
Chunks
650 g Lamb leg steaks; diced
2 tb Plain flour
1 lg Onion
2 kg Maris Piper potatoes
400 g Chartenay carrots
300 g Baby carrots w/green shoots
- still on
3 lg Tomatoes
2 Bay leaves
2 Sprigs rosemary
2 Sprigs thyme
500 ml Beer
500 ml Water
2 Beef stock cubes
Oil
2 tb Chopped fresh parsley
Salt & white pepper
Butter

MMMMM--------------------------TO SERVE-------------------------------
Pickled red cabbage
Pickled onions
Crusty white bread & butter

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!

RECIPE FROM: https://www.bbcgoodfood.com

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