Old Country Hot Pot
|Lamb kidney||3⁄4 Pound (6 Kidneys)|
|Lean boneless stewing lamb||1 1⁄2 Pound|
|Bacon dripping||3 Tablespoon|
|Potatoes||5 , peeled and sliced|
|Carrots||2 Large, scraped|
|Onion||1 Large, diced|
|Beef broth/1 can bouillon / consomm� plus water||1 3⁄4 Cup (28 tbs)|
|Garlic powder||To Taste|
|Black pepper||To Taste|
|Sweet basil||To Taste|
Slice kidneys in half lengthwise and trim out the centre fat.
Cut into 1-inch pieces and rinse in salted water and drain.
Cube the stewing lamb and brown slowly in hot bacon dripping until all sides are richly colored.
Arrange half the potato slices in a buttered 1 1/2 quart casserole.
Cover with the browned lamb cubes, kidney, mushrooms and carrots cut in large pieces.
Add the onion to the remaining bacon dripping used for browning the lamb and stir-fry until golden.
Turn heat low and stir in the flour, then add the beef broth slowly and whisk and cook until sauce is smoothly thickened.
Taste and season well with pepper and salt, then add garlic powder and rosemary or any other herbs and flavorings you like.
The main ingredients of this dish are not seasoned, so for best flavor make the sauce extra tasty, then pour over the meat and vegetables.
Arrange overlapped potato slices on top and brush with melted butter or margarine.
Cover closely and bake at 325F for 1 1/2 to 2 hours.
Uncover for the last 20 minutes, to crisp the top potato slices.