Caraway lamb hotpot

Yield: 6 Servings

Measure Ingredient
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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