Caraway Lamb Hotpot



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

DIRECTIONS:

1. 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.



Caraway Lamb Hotpot