LAMB AND CARROT KUKU

This recipe is originally from the Middle East and is delicious served with crusty bread and or a mixed leaf salad. Ingredients.....1 tbs of canola / rice bran oil, 1 onion, finely diced, 300gm of minced lamb, 1 tsp of ground cumin, 1 tsp of ground cinnamon, a pinch of saffron threads, 1 carrot, roughly grated, 1 handful of chopped coriander leaves, 1 small handful of freshly chopped mint, plus extra to garnish. 6 eggs, lightly beaten, plain yoghurt, to serve. Preheat your oven to 160 deg C. Liberally grease a 18cm / 7" round ovenproof dish. Heat the oil in a frying pan over a medium heat. Add the onion and saute until tender, add the lamb and cook until golden, breaking up the lumps with a wooden spoon. Add the cumin, cinnamon and saffron, cook until fragrant. Remove from the heat and stir through the carrot, coriander and mint. Finally pour in the eggs. Transfer the kuku mixture to the prepared ovenproof dish and bake in the preheated oven until the kuku is firm to touch. Cut the kuku into wedges and sprinkle with mint and a spoonful of yoghurt to serve.