Caraway Lamb Hotpot

1 1/2 kg Stewing lamb or mutton

1 1/2 tb Margarine or butter

4 tb Flour seasoned with s & p

3 lg Onions, peeled and sliced

8 Potatoes, sliced thickly

2 1/2 c Warm beef stock

2 ts Melted margarine or butter

1 ts Caraway seed in muslin bag

1 sl Streaky bacon

Melt margarine or butter, saute meat and onions together. Alternate layers of meat and onions with sliced potatoes in a casserole dish, finishing with a layer of potatoes. Brush potatoes with melted margarine or butter and top with chopped bacon. Place a bag of caraway seeds on top. Pour over stock. Cover dish and place in a low to medium oven for approximately 1 1/2 hours or until meat is tender. For the last 20 minutes remove cover to allow potatoes to turn golden and bacon to crisp. Remove caraway seeds prior to serving.