Ingredients:
1kg (2lb) middle neck of mutton (or lamb chops)
pepper and salt to season
1 tbsp flour
1 tsp dried thyme
2 large onions, peeled and sliced
1kg (2 lb) potatoes, peeled and sliced into thick rounds
1 pint (600ml) of beef stock.
Method:
Cut the meat from the mutton (or chops) into large cubes.
Sprinkle the flour onto a plate and mix in the dried thyme, salt and black pepper. Stir to combine then toss the meat in this mixture to coat on all sides.
Arrange half the sliced potatoes and onion in the base of a deep casserole dish. Scatter the meat over the top then cover with the remaining onions and potatoes. Season the contents of the casserole then pour over the beef stock.
Cover the casserole with a lid then transfer to an oven pre-heated to 170°C (325F) and bake for 120 minutes.
For the final 20 minutes of cooking, remove the casserole lid and let the top layers of potatoes and onion brown.
Serve hot, direct from the casserole.
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