LAMB POTLUCK CASSEROLE

Serves; 6

Preparation and cooking time 2 hours 15 minutes

1 kg mutton or lamb from the breast portion cut into medium pieces

4  potatoes cut into chinks

4 onions sliced finely

4 carrots peeled and cut into big pieces

3 stalks celery washed and cut into chunks

2 soup cubes of any flavour

2 teaspoons pepper powder

1 teaspoon chilly powder

1 teaspoon chopped mint

2 tablespoons oil

Salt to taste

Place a layer of potatoes in a large buttered baking dish. Arrange the meat, onions, carrots, and the remaining potatoes in layers. Dissolve the soup cubes in 2 cups of boiling water. Add the chilly powder, salt and pepper to it then pour over the meat and vegetables. Drizzle oil all over the dish and pour in 2 cups of water. Sprinkle the chopped mint and a few pieces of celery on top. Cover the dish with a lid or with aluminum foil and cook in a slow oven (3000) for about 2 hours till the meat is soft and most of the water has dried up. Decorate the top with remaining chopped celery. This dish should be moist. Serve with rice or Bread.

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