Lamb is a rich source of zinc, which helps support bone health and normal eyesight. Try this recipe today and provide rich nutrients for you and your family

 

Ingredients (Serves 6):

1 tbsp. olive oil

1 onion, finely chopped

2 cloves garlic, crushed

450g (1lb) minced lamb

200g carrot, peeled & roughly grated

2 tsp curry powder

1 tsp ground cinnamon

1 tsp turmeric

1 tbsp dried dill

400g tin cooked puy lentils (240g drained weight)

2 tbsp mango chutney

1 tbsp white wine vinegar

2 tbsp water

4 bay leaves

Salt & black pepper

Topping:

100ml natural yogurt

150ml milk

2 eggs

2 tsp turmeric

Salt

 

Method:

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, dill, chutney, and seasoning; stir well.

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

Add the lentils, vinegar and water. Mix gently until everything is combined. Taste for seasoning.

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

Whisk the topping ingredients together until smooth.

Pour the topping over the meat, lay a few bay leaves on top and bake in the oven for

40-45 minutes until the topping is golden and set.

 

Notes to the editor

Meat and Dairy Facts is a consumer information campaign about the role that meat and dairy play in a healthy balanced diet and the efforts that Irish farmers are making to care for their animals and the environment.

Meat and Dairy Facts brings together processors and representative organisations to explain the importance of meat and dairy, and to provide consumers with the facts about our sustainably produced, world-class meat and dairy produce.

Meat and Dairy Facts members include Bord Bia, Dairy Industry Ireland, the Irish Creamery Milk Suppliers Association, the Irish Farmers Association, Meat Industry Ireland and the National Dairy Council.

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