Scouse Recipe

• 900 gm Lamb Fillet
• 10 Shallots (peeled & chopped)
• 900 gm Potatoes (diced)
• 345 gm Carrots (chopped)
• 2 small Leeks (chopped)
• 2 Celery Sticks (chopped)
• 2 cups Chicken Stock
• ½ tsp Dried Rosemary
• ½ tsp Dried Sage
• 2 tbsp Olive Oil
• Salt & Pepper to taste

• Take 1 tsp oil in a pan & fry lambs until brown.
• Take 1 tsp oil in another pan and fry carrots, celery, leeks on low flame until light brown.
• Mix the vegetables with fried lambs in a pan.
• Pour chicken stock in lamb and season it with salt, pepper, herbs. Boil it on low flame stirring continuously.
• When it comes to boil, reduce the heat and cook the lamb for around 1 hr.
• Add potatoes and cook for 40 min until vegetables are soft.