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Caraway Lamb Hotpot Recipe

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Caraway Lamb Hotpot Recipe

Caraway Lamb Hotpot Ingredients:

1 1/2 kg Stewing lamb or mutton
1 1/2 tbsp Margarine or butter
4 tbsp Flour seasoned with s & p
3 large Onions, peeled and sliced
8 Potatoes, sliced thickly
2 1/2 cup Warm beef stock
2 tsp Melted margarine or butter
1 tsp Caraway seed in muslin bag
1 slice Streaky bacon

Caraway Lamb Hotpot Preparation:

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.

"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die."

'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910)

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of �Fannie Farmer� or �The Joy of Cooking�."

John Thorne, American food writer

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Important Note: This Caraway Lamb Hotpot recipe was either located in the public domain or contributed by one of our site visitors. Any nutritional information presented has not been idependantly verified. If you have specific dietary requirements please use your own judgement in deciding which recipes are suitable for your particular diet.