Ingredients
The following ingredients have 4 Servings
- 800 g diced lamb (all visible fat removed)
- 800 g potatoes (peeled and sliced )
- 2 onions
- 8 carrots
- 400 ml stock (made up with 1 lamb, chicken, veg or beef stock cube, and 400ml boiling water)
- sea salt
- freshly ground black pepper
Instruction
- Pre heat the oven to 170°C.
- Peel and dice the onions and carrots, then place them in a decent sized casserole dish.
- Add the diced lamb on top of the vegetables.
- Arrange the potato slices neatly on top. Try to make sure there are no gaps.
- Pour the stock all over the potatoes then season with a little salt and pepper.
- Cover with foil and cook in the oven for about an a hour and a half.
- Test to see if the potatoes and lamb are cooked. If not leave it in (still covered with foil) for a bit longer.
- Remove the foil, and cook for another 40 - 50 minutes or until the potato is crisp and golden.
- Serve with some pickled beetroot, pickled red cabbage and some pickled mixed veg.
