Preheat the oven to 350F. Heat the oil in the frying pan and cook the chopped onion for about 5-6 minutes, until softened but not browned.
Add the lamb and cook over a moderate heat, turning frequently, until browned all over. Stir in the curry paste, chutney, lemon juice, almonds and raisins, season well with salt and pepper and cook for about 5 minutes
Transfer the mixture to a casserole and cook in the oven, uncovered, for 10 minutes. Meanwhile, dissolve the crumbled coconut in a scant 1 cup of boiling water and cool slightly. Beat in the eggs and a little seasoning.
Remove the dish from the oven and pour the coconut custard over the meat mixture. Lay the bay leaves on the top and return the dish to the over for 30-35 minutes, or until the top is set and golden. Serve hot.
Originally Submitted
5/18/2008
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