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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

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.

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