Ingredients
- 1 1/2 kg stewing lamb
- 1 caraway seed in muslin bag
- 600 ml warm beef stock
- 32 gr flour seasoned with s
- 22 gr margarine
- 9 gr melted margarine
- 8 slices potatoes
- 3 slices onions
- 1 slice streaky bacon (sliced)
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 1.5 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.
