This dish is a nice rustic meal, it can be made all year round but great for a nice cold autumn or spring day.
3 cloves of garlic
500 grams of lamb mince
2 slices of white gluten free bread
4 Tbsp. of mango chutney
2 Tbsp. of Cumin
2 Tbsp. of oregano
2 Tbsp. of Curry paste
1 vegetable stock cube
12 chopped dried apricot
half a cup of sultanas
300ml of Semi Skimmed Milk
3 Tbsp. of ground almonds
Salt and pepper to taste
To begin with soak the bread in 100ml of water.
Whilst waiting for the bread to soak up the water fry the shallots and garlic for 5 minutes before adding the lamb mince until brown.
Once the lamb mince is brown add the cumin, oregano, curry paste, stock cube and dried fruits and stir until all coated.
Once the lamb mince is coated squeeze the water out of the bread and put the bread into the frying pan and mix all ingredients.
When this is mixed place into a oven proof dish and then create the topping by mixing the milk, egg and ground almonds together.
When the the topping is made pour on top of the lamb mince and season to taste.
Place in the oven for 30 minutes at 180C, then take out and enjoy.