African Lamb Bake
Prep: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Serves: 5 - 6 adults
DESCRIPTION
The ultimate one-pot cosy dinner that tastes amazing. A great way to introduce nuts to baby too. Lovely served with a big green salad or roast carrots & parsnips. Always a favourite in our house. Suitable for batch cooking and freezing too.
INGREDIENTS
2 tbsp olive oil
1 onion, finely diced
450g minced lamb
2 tsp mild curry powder
1 tsp ground cinnamon
1/2 tsp turmeric
100g long grain rice
50g ground almonds
50g dried apricots, finely chopped
25g raisins
1 tsp lemon juice
450ml low salt beef stock
2 eggs
300ml full fat milk
METHOD
1. Preheat oven to 170C fan or 190C conventional
2. Heat the oil in a large deep ovenproof casserole pot/frying pan over a medium heat. Add the onion and allow to cook until slightly softened.
3. Add the lamb and spices and brown well.
4. Add the rice, almonds, dried apricots, raisins, lemon juice and stock. Bring to the boil and reduce to simmer for 20 minutes until the rice is cooked.
5. In a jug, whisk together the eggs & milk. Pour this over the meat.
6. Bake in the oven for 30 mins.
NOTES:
Suitable for batch cooking and freezing
