Spicy Easter lamb with Gouda
Rub the gouda and finely dice the ham.
Grease and flour an Easter lamb mold, preheat the oven to 180°C. Knead ham, cheese, oil, pot, flour, egg, cumin and salt with the knethak of the food processor or hand stirrup to a smooth dough.
Squeeze the dough evenly into the lamb tin and bake at 180 ° C for about 45 minutes.