Ingredients
1 tbsp rice bran oil
350 g chopped onion
700 g cubed leg of lamb meat
1.2 kg potatoes, peeled & thin sliced
2 tbsp chopped fresh thyme
1 tsp SIDS CRAZY SALT
1 tbsp butter
2 cups chicken stock
Directions
Heat oil in a large frypan over medium high heat. Sauté onion until soft and deep golden in colour. Remove from pan and set aside. Add lamb to pan and fry (in batches if necessary) until rich chestnut brown in colour, 12-15 minutes. Drain fat and reserve.
Preheat oven to 190°C.
Spread ½ of the potatoes in the bottom of a 20x 35 cm baking dish. Season with SIDS CRAZY SALT to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
Bake in oven for 1½-2 hours.
Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminium foil.
