| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
First, Taste |
4 |
servings |
INGREDIENTS
| 480 |
g |
Lean minced lamb |
| 2 |
|
Cloves garlic; crushed |
| 3 |
lg |
Carrots; peeled and grated |
|
|
; finely |
| 2 |
ts |
Cumin; (optional) |
| 1 |
ts |
Cinnamon |
| 1 |
lg |
Onion; grated |
| 2 |
tb |
Tomato pur.e |
| 180 |
g |
Fresh breadcrumbs |
| 2 |
|
Eggs; beaten |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Preheat the oven to 190C/370F/gas 5. Line a 2lb loaf tin with greaseproof
paper. In a large bowl, mix all the loaf ingredients together thoroughly
and season well. Press the mixture into the loaf tin and cover with
aluminium foil.
Cook the loaf for approximately 1 hour, or until firm and a skewer or knife
when inserted comes out clean. Allow the loaf to sit in its tin for 10
minutes before turning out and slicing.
Serve in thick slices with the tomato and apple gravy.
This mixture can also be used to make lamb koftas - add some extra
coriander and 1 egg.
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