Lamb Bake with a Tahini Sauce

INGREDIENTS

1 courgette
1 carrot
1 large onion
2 tomatoes – fresh or tinned
500g WHB lamb mince
4 garlic cloves
80g parmesan
50g fresh breadcrumbs
2 large eggs
2 tbsp tomato paste
2 tsp cumin
1 tsp all spice
100g tahini
1 tbsp lemon juice
Salt

METHOD

Preheat the oven to 190 and grease a loaf pan.

Place the courgette, carrot and onion in a food processor and blitz to the same consistency as the meat. Put that mix into a sieve over a bowl and push the liquid out.

Add the veggie mix to the lamb mince, add 2 of the garlic cloves, the parmesan, the spices, eggs, breadcrumbs, tomato paste and a little salt.

Place the loaf tin in a baking dish and fill the baking dish with water so that it’s half way up the sides of the loaf tin. Place in the oven to 1 hr 10 mins or until golden on top.

While it’s cooking, place the tahini, garlic cloves, lemon juice and about 90ml water in a bowl and whisk together until you have a good consistency for a sauce.

Serve with the tahini sauce and some more crushed tomatoes – either fresh or tinned. Serve with a zesty white like La Vielle Ferme Blanc.

————————————————————————————————–

SHOP INGREDIENTS NOW

Out of stock

DRIED HERBS & SPICES

Ground Cumin

KShs181

COOKING INGREDIENTS, OILS & CONDIMENTS

Tahini

KShs735
Out of stock
KShs465KShs930
Previous Next
Close
Test Caption
Test Description goes like this
  • Sign up
Lost your password? Please enter your username or email address. You will receive a link to create a new password via email.