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.
