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 \N 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.

Similar recipes