Paul Smith's Malmaison Scouse

Aug 12 2008

Malmaison Head Chef Paul Smith cooks Scouse _320

INGREDIENTS

Diced lamb

carrots

onion

potatoes

Chicken stock

METHOD

Cook the lamb until golden brown, then take it out of the pan.

Add diced onions, then diced carrots and half of the diced potatoes you intend to use.

After these are added, put the lamb back into the mixture and add the chicken stock over.

Bring this to the boil, and then simmer for two hours.

The next step is to add the other half of your diced potatoes, then simmer the whole thing for another 35 to 45 minutes.

Finally, season with salt and pepper, and you’re done.