Caraway Lamb Hotpot

         Yield: 6 Servings
Categories: Stews, Lamb

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 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. Posted to MM-Recipes Digest V3 #263 Date: Thu, 26 Sep 1996 23:02:22 +-1000 From: Melinda Irvine <micrurus@dragnet.com.au>