Lamb and Apple Casserole



INGREDIENTS:

2 lb Middle neck of lamb

8 oz Peeled onion

1 lg Cooking apple

1 lb Potatoes

1 oz Seedless raisins

1/2 ts Mixed herbs

salt and pepper; to taste

2 ts Marmite

1/2 pt Hot water

1/2 oz butter or margarine

DIRECTIONS:

1. Trim the excess fat from the lamb and cut into neat
portions.
  
2. Slice onions thinly.
  
3. Peel and core apple and cut into thin slices.
  
4. Peel potatoes and rinse under cold water.  Slice thinly.
  
5. Cover base of a large casserole (about 3-pint size) with
a layer of potato, followed by onions and apple. Add raisins
and meat then sprinkle with herbs and a shake of salt and
pepper. Top with remaining apple and onions then lastly with
remaining potato slices.
  
6. Dissolve Marmite in the hot water and pour into a dish
over vegetables and meat.
  
7. Dot top with small pieces of butter or margarine then
cover with lid or aluminium foil.
  
8. Bake in centre of moderate oven (350 F or Gas No. 4) for
1-1/2 hours. Uncover and continue to cook for further 20 to
30 minutes or until potatoes are golden.



Lamb and Apple Casserole