RITA'S POSH SCOUSE
A modern version of Liverpool's 'national' dish. Perfect warming stew for cold Saturdays.
Provided by alfielewis
Time 4h
Yield Serves 8
Number Of Ingredients 0
Steps:
- 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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