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| Scouse |
| ingredients: |
2
LB Lamb Fillet, cubed
2 LB Potatoes, diced 10 Shallots,
peeled and chopped
12oz carrots, diced
2 small leeks, chopped
2 celery sticks, chopped
1 pint Chicken Stock
Half Level teaspoon dried Rosmary
Half Level teaspoon dried Sage
2 Tablespoons olive oil
Salt and Pepper |
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| method: |
1. Heat 1 tablespoon of oil in a large pan, add lamb and fry until brown.
2. Heat 1 tablespoon of oil
in frying pan, add carrots,
celery and leeks, fry on low
heat until light brown, add
to saucepan and mix with lamb.
3. Stir in chicken stock, add
seasoning and herbs, bring gently
to the boil, stirring continuously.
4. Reduce heat and simmer for
approx. 60 minutes until lamb
is tender.
5. Add the potatoes and cook
for a further 40 minutes until
all vegetables are cooked, stir
intermittently.
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