|
Ingredients
|
For 4
|
For 100
|
|
Mutton
|
340gms
|
8.5kg
|
|
Kidneys
|
4
|
100
|
|
Potatoes
|
450gms
|
11.00kg
|
|
Onions
|
115gms
|
2.8kg
|
|
Carrots
|
115gms
|
2.8kg
|
|
Turnips
|
55gms
|
1.35kg
|
|
Pepper
|
a pinch
|
15gms
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Stock (strong)
|
590ml
|
14.75litre
|
|
Fat
|
30gms
|
340gms
|
Clean and prepare meat and kidneys. Parboil potatoes. Peel
and cut into roundels. Cut half of the onions into quarters and the other half
into slices. Dice carrots and turnip. Heat the fat. Brown meat and sliced
onions. Add remaining ingredients except potatoes and cook till meat is fairly
tender. Arrange in a casserole dish with layers of vegetables, meat and
potatoes with a thick layer of potatoes on top. Pour stock over and cover with
a lid or paper. Cook at moderate heat for about 2 hours. About 15 minutes
before serving, remove the lid or paper to allow potatoes to brown.
