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Serves 4


1 large slice bread crusts removed

300ml/.5 pint milk

25g/1oz butter

1 onion finely chopped

1 dessert apple peeled cored and chopped

1.5 teaspoons curry powder

1 tablespoon mango chutney

25g/1oz flaked almonds

15g/.5 oz seedless raisins

1 tablespoon lemon juice

450g/1lb minced cooked lamb

salt & fleshly ground black pepper

2 eggs beaten

few lemon line or orange or bay leaves

parsley springs to garnish


  1. Soak the bread in the milk and grease a medium sized pie dish.
  2. Heat the butter in a saucepan, add the onion and apple and cook for 5 minutes. Stir in the curry powder and continue to cook for 5 minutes. Add the chutney, almonds, raisins and lemon juice.
  3. Squeeze the milk from the bread and add the bread to the lamb, reserving the milk. Fork the bread into the meat and season generously. Add the curried mixture and combine well.
  4. Place in the pie dish and cook in a moderate over (180C, 350F, Gas Mark 4) for 15 minutes.
  5. Meanwhile mix the eggs and reserved milk together. Season to taste and pour over the meat mixture. Top with the leaves and bake for a further 45 minutes or until the top is set and lightly browned.
  6. Garnish with parsley sprigs and serve hot with rice and a tomato salad.

Stew/Casseroles Ground Oven/Slow-Cooker

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522