Yield: 4 servings
|480 grams||Lean minced lamb|
|2 \N||Cloves garlic; crushed|
|3 larges||Carrots; peeled and grated|
|\N \N||; finely|
|2 teaspoons||Cumin; (optional)|
|1 large||Onion; grated|
|2 tablespoons||Tomato pure|
|180 grams||Fresh breadcrumbs|
|2 \N||Eggs; beaten|
|\N \N||Salt and freshly ground black pepper|
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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Carlton Food Network
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