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4 oz cold, diced lamb (2/3 cup), 1 1/2 lb potatoes, peeled and thinly sliced. 1 large onion, sliced. 1 level tablespoon dripping. Stock of water. Salt and pepper. Melt the dripping in a large pan, add a layer of sliced potatoes, then a layer ofonion and next a layer of meat. Add enough stock or water to cover then repeat the layers once again and season the dish thoroughly. Cover and cook over a moderate heat, shaking the pan occasionally, for about 30 minutes or until the potatoes are tender and the liquid is absorbed.
Serve with cold meats.
Copyright
© 2007 Carine
De Vos. All rights
reserved. Revised: oktober 02, 2008
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