Karelian Hot Pot 

(for four – five persons)

• 300 g chuck steak
• 300 g pork shoulder
• 300 g stewing lamb or mutton
• 2-3 onions
• 1 1/2 tsp salt
• 8 allspice
• water

Cut the meat into cubes (4×4 cm). There is no need to remove small bones. Put the meat and coarsely chopped onion in layers in a casserole, seasoning each layer with salt and allspice. Add enough water to almost cover the meat.

Bake without a cover at a moderate temperature, c. 175 °C, for 2 1/2-3 hours. Cover the casserole towards the end of the cooking time.

Serve with mashed potato, boiled swedes and lingonberry purée.