|1½ kilograms||Stewing lamb or mutton|
|1½ tablespoon||Margarine or butter|
|4 tablespoons||Flour seasoned with s & p|
|3 larges||Onions, peeled and sliced|
|8||Potatoes, sliced thickly|
|2½ cup||Warm beef stock|
|2 teaspoons||Melted margarine or butter|
|1 teaspoon||Caraway seed in muslin bag|
|1 slice||Streaky bacon|
Melt margarine or butter, saute meat and onions together. Alternate layers of meat and onions with sliced potatoes in a casserole dish, finishing with a layer of potatoes. Brush potatoes with melted margarine or butter and top with chopped bacon. Place a bag of caraway seeds on top. Pour over stock. Cover dish and place in a low to medium oven for approximately 1½ hours or until meat is tender.
For the last 20 minutes remove cover to allow potatoes to turn golden and bacon to crisp. Remove caraway seeds prior to serving.
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