- 1 kg minced lamb
- 125ml milk
- 1 thick slice of white bread, crust removed and soaked in milk
- Oil for cooking
- 1 tbsp of curry powder
- 2 onions, roughly chopped
- ½ cup vinegar
- 1 tbsp of chutney
- 3 eggs
- 1 clove of garlic, crushed and finely chopped
- 6 bay leaves
- 1 tbsp of lemon juice
- 1 tsp of brown sugar
- 1 orange, sliced in wheels
- 1 lemon, sliced in wheels
- 1 chili, finely chopped (optional)
- 8 -10 almonds, crushed (optional)
Heat the oil in a frying pan.
Add garlic, onion and curry powder.
Cook over medium heat for a few minutes, and add the mince meat.
Fry until meat is almost done.
Squeeze the milk from the bread using your hands.
Set the milk aside and add the bread, vinegar, lemon juice, sugar and chutney to the mince lamb meat.
Fry for a minute, then remove from heat.
Take a pie dish and place three bay leaves, two orange wheels and lemon wheels at the bottom of the pie dish.
Place the mince mixture in the dish.
Decorate the sides of the dish with the rest of the lemon and orange wheels, by placing them between the mince mixture and the side of the dish.
If you choose to use almonds, then push it into the mince mixture.
Beat the eggs with the milk, and pour over the mixture.
Put three bay leaves on the top of the dish.
Place the dish in the oven uncovered and cook for about 30 minutes at 160 Celsius degrees.
Served hot with green salad and yellow rice.