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African Lamb Bake

August 31, 2017


Serves 6 Adults

Prep Time: 5 mins

Cook Time: 1 hour



2 tbsp olive oil

2 onions, finely diced

450g minced lamb

2 tsp mild curry powder

1 tsp ground cinnamon

1/2 tsp tumeric

100g long grain rice

50g chopped almonds

50g dried apricots, finely chopped

25g raisins

1 tsp lemon juice

450ml low salt beef stock

2 eggs

300ml full fat milk



Large deep ovenproof casserole pot/frying pan


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.