Egg and Almond Lamb

egg and almond lamb

Egg and Almond Lamb

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Servings: 4
Calories: 632


  • 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


  • 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
Ingredients Lamb, Minced Lamb
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