8 Serves
480 Mins
Toast the cumin seeds in a frying pan until fragrant, then remove and set aside.
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Vitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
58 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
257 mg / 1,250 mgPotassium
464 mg / 4,700 mgSodium
271 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
175 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
In the same pan, heat the oil and sauté the onion, garlic, chilli, and pepper with a pinch of salt until all moisture has evaporated.
Remove the pan from the heat and stir in the toasted cumin seeds, ground nutmeg, and ground coriander. Allow the mixture to cool completely.
In a large bowl, combine the minced lamb, white pepper, fresh coriander, and the cooled onion mixture. Cover and refrigerate.
Preheat the oven to 200°C and grease a 20cm springform cake tin with lard.
Sift the white flour and salt into a large bowl. In a saucepan, bring the milk, water, and lard to a boil, then pour the hot liquid into the flour and mix with a wooden spoon until cool enough to handle.
Knead the dough briefly on a floured surface, then roll out two-thirds of it to line the prepared cake tin, ensuring it reaches up the sides.
Pack the lamb filling into the pastry-lined tin, forming a slight peak at the top.
Roll out the remaining pastry, place it over the filling, and pinch the edges to seal. Trim excess dough and poke a hole in the center, inserting a small foil tube for steam.
Brush the top with beaten egg and bake for 30 minutes at 200°C, then reduce the heat to 160°C and bake for another 90 minutes.
2
g38
g1
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