Lamb and Lentil Bobotie - Sarah Graham Food

Ingredients

• 1 Tbsp olive oil
• 1 Tbsp butter
• 500g lamb mince
• 2 medium-sized onions, chopped
• 1 clove garlic, minced
• 1 apple, peeled, cored and grated
• 1 tsp grated fresh ginger
• 2 tsp medium curry powder
• 1 tsp ground coriander
• 1 tsp turmeric
• ½ tsp ground cinnamon
• ½ tsp dried chilli flakes
• ½ tsp each of dried mixed herbs
• 1 Tbsp chutney
• ½ tsp salt
• pinch of freshly ground back pepper
• 1 Tbsp lemon juice
• 2 slices wholewheat bread, soaked in water, lightly squeezed and mashed with a fork (or try using my gluten-free seed loaf
• ½ cup seedless raisins
• 1 x 400g can lentils, drained
• 2 Tbsp flaked almonds
• 2 bay leaves
• 1 cup milk
• pinch of freshly ground black pepper
• 2 eggs
• 1 cup chopped tomato
• ½ apple, chopped
• ½ red onion, chopped
• Zest and juice of ½ lemon
• ½ tsp grated fresh ginger
• Small handful fresh coriander, finely chopped
• Pinch each of salt and sugar
• Mix together and check for seasoning