1 kg (2 lb) minced lamb
15 ml (1 tbsp) curry powder
2.5 ml (1/2 tsp) ground ginger
2.5 ml (1/2 tsp) ground turmeric
1/2 tsp ground coriander
a pinch of paprika
a pinch of cayenne pepper
15 ml (1 tbsp) flour
salt and freshly ground black pepper
1 large egg, lightly beaten
butter for greasing
sprig of flat-leaved parsley, to garnish
For the sauce
1 small onion, finely chopped
1.5 ml (1/4 tsp) paprika
1.5 ml (1/4 tsp) ground coriander
salt and freshly ground black pepper
150 ml (5 fl oz) yoghurt
15 ml (1 tbsp) curry powder
2.5 ml (1/2 tsp) ground ginger
2.5 ml (1/2 tsp) ground turmeric
1/2 tsp ground coriander
a pinch of paprika
a pinch of cayenne pepper
15 ml (1 tbsp) flour
salt and freshly ground black pepper
1 large egg, lightly beaten
butter for greasing
sprig of flat-leaved parsley, to garnish
For the sauce
1 small onion, finely chopped
1.5 ml (1/4 tsp) paprika
1.5 ml (1/4 tsp) ground coriander
salt and freshly ground black pepper
150 ml (5 fl oz) yoghurt
method
1. Heat the oven to 180°C (350°F) gas 4.
2. In a bowl, combine the minced lamb, curry powder, ground ginger, turmeric, coriander, paprika, cayenne pepper and flour. Season with salt and pepper and mix well. Stir in the beaten egg.
3. Butter a 1.7 litre (3 pt) loaf tin and fill it with the lamb mixture, pushing it well into the corners. Cover with foil and bake in the oven for 1 1/4 hours, or until cooked.
4. Drain and reserve the fat from the loaf, then turn the loaf out onto a heated serving platter. Keep it warm.
5. Heat 30 ml (2 tbsp) of the reserved fat in a saucepan and add the finely chopped onion. Cook for 7-10 minutes or until transparent, stirring occasionally with a wooden spoon. Stir in the paprika, ground coriander and season with salt and freshly ground black pepper to taste. Remove from the heat and leave to cool slightly.
6. Stir the yoghurt into the onion mixture, correct the seasoning and pour the sauce over the curried baked lamb loaf. Garnish with a sprig of flat-leaved parsley and serve immediately.
2. In a bowl, combine the minced lamb, curry powder, ground ginger, turmeric, coriander, paprika, cayenne pepper and flour. Season with salt and pepper and mix well. Stir in the beaten egg.
3. Butter a 1.7 litre (3 pt) loaf tin and fill it with the lamb mixture, pushing it well into the corners. Cover with foil and bake in the oven for 1 1/4 hours, or until cooked.
4. Drain and reserve the fat from the loaf, then turn the loaf out onto a heated serving platter. Keep it warm.
5. Heat 30 ml (2 tbsp) of the reserved fat in a saucepan and add the finely chopped onion. Cook for 7-10 minutes or until transparent, stirring occasionally with a wooden spoon. Stir in the paprika, ground coriander and season with salt and freshly ground black pepper to taste. Remove from the heat and leave to cool slightly.
6. Stir the yoghurt into the onion mixture, correct the seasoning and pour the sauce over the curried baked lamb loaf. Garnish with a sprig of flat-leaved parsley and serve immediately.
serving amount
serves 6
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