Egg and Almond Lamb
Ingredients
- 1 lb boneless lean lamb minced
- 2 oz crustless bread
- 1/2 pint milk
- 1/2 oz lard or dripping
- 1 large onion finely chopped
- 2 teaspoons curry powder
- 2 teaspoons sugar
- 2 teaspoons lemon juice
- 2 oz sultanas
- 1/2 teaspoon salt
- 2 eggs beaten
- 1 oz flaked almonds
Instructions
- Heat the oven to 190°C (375°F) Gas 5.
- Put the bread into a bowl and pour over the milk. Leave to soak.
- Meanwhile, melt the lard in a large frying-pan, add the onion and fry gently until soft. Stir in the curry powder, sugar and lemon juice and cook for 1 - 2 minutes, stirring.
- Squeeze the milk from the bread, reserving the milk. Beat the bread with a fork to break it up.
- Add the meat and bread to the onion mixture and cook until the meat is well browned. Stir in the sultanas and salt; remove from heat.
- Add a quarter of the beaten eggs to meat mixture and pour into a greased ovenproof dish. Level the surface, then bake for 30 minutes.
- Meanwhile, beat the reserved milk into the remaining eggs.
- Lower the oven heat to 180C/350F/Gas 4. Drain away fat from the lamb, then pour over the egg mixture. Scatter the almonds on top and cook for 30 minutes.
Calories: 632 kcal
Carbohydrates: 28 g
Protein: 26 g
Fat: 47g
Saturated Fat: 19 g
Trans Fat: 1 g
Cholesterol: 175 mg
Sodium: 495 mg
Potassium: 576 mg
Fiber: 3 g
Sugar: 16 g
Vitamin A: 226 IU
Vitamin C: 4 mg
Calcium: 152 mg
Iron: 3 mg