40ml olive oil

3 onions, finely chopped

3 cloves garlic, crushed

450g (1lb) minced lamb

200g carrot, peeled & roughly grated

2 tsp curry powder

2tsp mixed spice

1 tsp ground cinnamon

1 tsp turmeric

1 tbsp dried dill

2 tbsp parsley, finely chopped

1 tsp salt

1 tsp pepper

2 tbsp mango chutney

70g breadcrumbs

1 tbsp white wine vinegar

2 tbsp water


100ml natural yogurt

150ml milk

2 eggs

2 tsp turmeric

Salt & Pepper

Handful of toasted almond flakes to serve


Serves 6


Preheat the oven to 180C.

Heat the oil in a large pan over a medium heat.

Cook the onions until soft, add the garlic and cook for another few minutes before adding the minced lamb.

Cook for two minutes stirring well to combine. Add the carrot, spices, herbs, chutney, and seasoning; stir well.

Cook for five minutes, stirring every minute or so to combine.

Add the breadcrumbs, vinegar and water. Mix.

Spoon the meat mixture into a shallow ovenproof dish and smooth the surface.

Whisk the topping ingredients together until smooth.

Pour over the meat and bake in the oven for 40-45 minutes until the topping is golden and set.

Sprinkle the toasted almonds over before serving.