Method
Start by making the scouse. Dice the lamb fillet into cubes, and toss in the flour. Put some olive oil into a casserole dish and add the lamb and onion. Brown the meat all over. Once the onion is soft, add the stock and pickle brine, bring to a boil and then lower to a simmer and cook for an hour with the lid on.Chop the carrot and potato into chunks and add to the stew, season well and cook for another hour.
Whilst the stew is cooking, make the Deruny. Grate the potato and onion into a large mixing bowl. Stir in the flour and season well, it should be a better consistency.
Heat a tablespoon of oil in a frying pan, when hot ladle in the batter so you have small pancakes cooking in batches. Cook for a couple of minutes on each side until brown and remove with a slotted spoon.
When the vegetables in the scouse are tender remove from the heat and stir in the pickled walnuts.
Scatter with parsley and serve with the warm Deruny.
Ingredients
500g lamb neck fillet
1 tbsp flour
2 red onions, finely chopped
2 large carrots
2 large potatoes
800 ml beef stock
½ jar pickled walnut, drained with brine reserved
Deruny
5 large potatoes
1 egg
1 onion
3 tbsp plain flour
Chopped parsley
