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A South African classic. Serves 8.
Ingredients
Main
1-kilogram minced lamb or beef or mixture of the two
Butter & vegetable oil
2 onions, chopped
2 ml crushed garlic
5 ml. of ground turmeric
15 ml. Curry powder
2 slices of bread, crumbled
60 ml. of milk
Finely grated rind and juice of half small lemon
1 egg
5 ml. of salt
Milled black pepper
100 grams of dried apricots, chopped
1 granny Smith apple, peeled, cored, and chopped
60 ml. of sultanas
50 grams of slivered almonds, roasted in a dry frying pan
6 lemons, orange, or Bay leaves
Topping
250 ml. of milk
2 eggs
2 ml. of salt
Method
Set the oven at 160 degrees Celsius. Butter a large casserole dish. Heat butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the Curry powder and turmeric and cook briefly until fragrant. Remove the pot from the heat. Mix in the minced meat. Mix together the bread crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas, and almonds. Pile into the casserole dish and level the top. Roll up the leaves and bury them at regular intervals. Cover with foil and bake for one and a quarter hours. Increase the oven temperature to 200 degrees Celsius.
Mix together the topping milk, eggs, and salt (you may require extra topping if you've used a very large casserole), pour over the top, and bake, uncovered for a further 15 minutes until cooked and lightly browned. Serve with yellow rice and Blatjang.
Recipe is from member Sheila Davey,
taken from the DBE ‘A Treasure of Recipes’ Cookbook by DBE Idaho.