Caraway Lamb Hotpotlamb, stews 1 1/2 kg stewing lamb or mutton 1 1/2 tablespoon margarine or butter 4 tablespoon flour seasoned with s & p 3 large onions, peeled and sliced 8 potatoes, sliced thickly 2 1/2 cup warm beef stock 2 teaspoon 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 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. |
