Title: Caraway lamb hotpot
 Categories: Lamb, Stews
      Yield: 6 Servings
 
  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.