Lamb Scouse

500g lamb neck , cut into small cubes
2 tbsps oil for frying
2 onions, chopped
3 carrots, peeled and chopped
3 celery sticks, chopped
2 garlic cloves, minced
2 bay leaves
1 tsp dried thyme
2 tbsps tomato paste
1 litre beef stock
100ml red wine (optional)
4 large potatoes, peeled and cubed
Salt and black pepper to taste
Crusty bread and butter to serve

1. Heat the oil in a large pot over medium-high heat. Fry chopped onions and cook until they are softened and lightly browned.
2. Add the lamb cubes and cook until they are browned on all sides.
3. Add the chopped celery, and minced garlic to the pot and cook for 5 minutes.
4. Stir in the bay leaves, dried thyme, tomato paste, (red wine) and beef stock, and bring the mixture to a simmer.
5. Reduce the heat to low and let the mixture simmer covered for about an hour, stirring occasionally.
6. Add the cubed potatoes and carrots to the pot and cook until the potatoes are tender, about 20-30 minutes.
7. Season with salt and black pepper to taste. Serve hot with crusty buttered bread.

A vegan “blind scouse” can be made by removing the lamb and adding an alternative like pearl barley or seitan.