Follow these steps for perfect results
white bread
soaked
milk
reserved
unsalted butter
melted
canola oil
onion
finely chopped
curry powder
brown sugar
salt
black pepper
freshly ground
lean lamb
coarsely ground
lemon juice
eggs
Granny Smith apple
peeled and finely grated
seedless raisins
slivered blanched almonds
bay leaves
Preheat the oven to 350 degrees Fahrenheit.
Soak the bread in milk for 10 minutes.
Melt butter and oil in a saucepan.
Sauté the onions until soft and translucent.
Add curry powder, sugar, salt, and pepper, stirring for 30 seconds.
Add the lamb and saute until browned.
Stir in the lemon juice and bring to a boil.
Remove from heat.
Drain the bread and squeeze to dry, reserving the milk.
Add the bread, one egg, apple, raisins, and almonds to the lamb mixture.
Mix well with a wooden spoon.
Season to taste.
Pack the mixture into an ovenproof baking dish.
Tuck bay leaves underneath.
Whisk the remaining eggs with the reserved milk until frothy.
Pour the egg mixture over the meat.
Bake for 30 minutes, or until browned and firm.
Serve hot.
Expert advice for the best results
Use a combination of spices for a more complex flavor profile.
Add a dollop of chutney or yogurt on top before serving.
Soak raisins in rum or brandy for extra flavor
Everything you need to know before you start
15 minutes
Can be assembled a day ahead and baked before serving.
Serve in the baking dish or portion into individual bowls. Garnish with a sprig of parsley.
Serve with yellow rice and chutney.
A South African red wine.
Discover the story behind this recipe
A traditional Cape Malay dish often served at celebrations.
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