2 lb lamb



4 lambs kidneys

20 fl oz hot water

1 teaspoon Worcestershire sauce

2 lb potatoes

? lb onions

1 bayleaf

A sprig of thyme

Tablespoon flour

Knob of Butter

Fat or oil for frying

Salt and pepper (to taste).

Preparation:

Peel the potatoes and cut into ?" thick slices.

Skin, core and chop the lamb's kidneys.

Chop the lamb meat into small cubes or chunks.

Brown a few of the cubes of lamb at a time in a hot frying pan with a little oil. Continue until all the pieces have been browned. Once the cubes have all been browned then put them in an oven proof casserole dish (or pot).

Now brown the kidneys in the hot oil and scatter over the cubes of lamb in the dish.

Keeping the same oil used to brown the meat, brown the onions which should have been chopped up too.

Once the onions are golden brown stir in a little flour to soak up all the oil and juices in the pan.

In a measuring jug (or cup) add the Worcestershire sauce to the hot water and then pour and stir into the pan with the flour etc.

Take care to pour slowly and blend the mixture well, or else you may end up with a lumpy mixture.

Add salt and pepper to taste.

Now gently heat the pan and bring the contents to a simmer. As soon as it is simmering, take off the heat, then pour over the meat and kidneys in the pot.

Add the thyme and bayleaf. Now carefully lay the potato slices on top of the meat to form a cover by overlaping the slices, just like tiles on a house roof.

Add a few small knobs (or dollops!) of butter on the potato roof and cover with a tight fitting lid.

Place in a preheated oven at 325'F (gas mark 3) or (170'C) for about 1? hours.

Remove the lid and return to the oven for another 45 minutes to help brown the potato roof and finish the cooking. If you really

want a 'crisp brown' covering then finish off under a grill until the desired shade is reached.

Serving Suggestion:

For a really traditional way of eating, try serving with pickled red

cabbage.