A flavorful twist on a classic meatloaf, this recipe combines aromatic spices with tender lamb and sweet raisins for a delightful dish.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
In a bowl, soak the bread in milk until softened, about 10 minutes.
Use stale bread for better absorption.
Heat oil in a skillet over medium heat and sauté the onions until translucent.
Stir frequently to prevent burning.
Add grated carrot and diced apple to the skillet and cook for 3 minutes.
Cut the apple into small pieces for even cooking.
Stir in the spices and cook until fragrant, about 2 minutes.
Toast the spices briefly to enhance their aroma.
Add the ground lamb and cook until browned, breaking it up with a spoon.
Drain excess fat if necessary.
Mix in the raisins, chutney, and vinegar, and cook for 2 minutes.
Adjust the chutney quantity to taste.
Squeeze the milk from the bread and mash it into the lamb mixture.
Ensure the bread is evenly distributed.
Transfer the mixture to a baking dish and smooth the top.
Press gently to create an even surface.
Whisk the eggs and pour over the lamb mixture.
Distribute the egg mixture evenly.
Bake in the oven for 35 minutes or until set.
Check for doneness by inserting a knife into the center.
Let the dish rest for 10 minutes before serving.
Resting allows the flavors to meld.
