Rita's Posh Scouse
This hearty lamb hotpot recipe is a comforting and flavorful dish that will warm you up on a chilly day. Tender lamb chunks, fragrant herbs, and root vegetables come together in a rich beer-infused gravy, creating a satisfying meal that is perfect for sharing with loved ones. Top it with a sprinkle of fresh parsley and a knob of butter for extra richness. Serve with crusty white bread and pickled accouterments for a delightful meal that will surely leave you feeling content.
— Constant Cookbook
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
Instructions
- 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!
Yield
Serves 8
Comments
No comments found.