ingredients
stew
500 g diced lamb
1 cup red wine
1 cup water
1 large spud
1 large onion
350 g pumpkin
1 stick celery
1 carrot
1 tin of peas
6 medium mushrooms
2 tbl spoons corn flour

Damper
3 spuds
1 slice of pumpkin
2 cups SR flour
1 teaspoon baking powder
curry powder
milk

put lamb, red wine and large onion diced into a bowl set aside for half an hour while the oven heats up, drain wine into a separate container and brown lamb and onion simmer for 30 mins add the spud and pumpkin celery and carrot diced and the red wine and water stir in the corn flour simmer for another 30 by this time you should have you dough ready put in the peas and mushrooms and any other required seasoning stir and place the dough on top spread evenly to cap the stew if possible
chuck some coals on the top of the oven and 30 to 45 mins later you r ready for dinner.

Damper boil and mash pumpkin and spuds as you would normally to make mashed spud once mashed add a little extra milk to make the mash a bit sloppy. Add baking powder, curry powder to taste and work in Self Raising flour with a spoon until it forms a ball that stops sticking to the pot turn out onto a floured surface and shape to roughly the size of the top of your oven.
cooking times and measurements may vary depending on your cooking style

Good looking tucker Mook........I like the idea of it all being cooked in one oven
SBB

Thanks everyone it was a new pot to me first time i had used it but old mate i got it off used to work in the bush towards the middle of SA am very happy with the way it drove

Looks delicous and cooked the way we like - a meal in one pot.
That new camp oven looks like it might become a favourite.