PREP TIME
0 mins
COOK TIME
0 mins
COURSE
Lamb Recipes ,
Savory Recipes ,
CUISINE
African Food Recipes
SERVINGS
1 People
CALORIES
not defined
-
1
kg
minced lamb
-
125
ml
milk
-
1
thick slice of white bread, crust removed and soaked in milk
-
Oil for cooking
-
Salt
-
1
Tbsp
curry powder
-
2
onions, roughly chopped
-
0.5
cup
vinegar
-
1
Tbsp
chutney
-
3
eggs
-
1
clove of garlic, crushed and finely chopped
-
6
bay leaves
-
1
Tbsp
lemon juice
-
1
tsp
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.
KEYWORD
not defined