ingredients
serves 4
1 1/2 pound potatoes, thinly sliced
1 1/2 pound middle neck of lamb, cut into pieces and trimmed of excess fat
2 - 4 lambs' kidneys, skinned, cored and halved
1 large onion, thinly sliced
salt and freshly ground black pepper
1 1/4 cups chicken stock
2 tablespoons butter
method
1. Heat the oven to 160°C (325°F).
2. Make alternate layers of potatoes, lamb, kidneys and onion in a casserole, beginning and ending with potato slices. Season each layer.
3. Pour in the stock. Dot the top layer of potatoes with the butter. Cover the casserole tightly and bake for 1 1/2 hours.
4. Uncover the pot and cook for a further 30 minutes or until the meat is tender and the top layer of potato is golden brown.
