Caraway lamb hotpot
6 Servings
Ingredients
| Quantity | 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 |
Directions
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.