Caraway lamb hotpot
Yield: 6 Servings
Ingredients:
- 1 1/2 kg Stewing lamb or mutton
- 1 1/2 tb Margarine or butter
- 4 tb Flour seasoned with s & p
- 3 lg Onions peeled and sliced
- 8 Potatoes sliced thickly
- 2 1/2 c Warm beef stock
- 2 ts Melted margarine or butter
- 1 ts Caraway seed in muslin bag
- 1 sl Streaky bacon
Instructions:
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 1 1/2 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.
