1 tbsp vegetable oil
2 medium onions, chopped
1 large slice white bread
240ml milk
900g minced beef or lamb
salt and freshly-ground black pepper to taste
3 tsp curry powder
1 tbsp brown sugar
juice of 1 lemon
50g chopped almonds (and a few more for garnish)
50g sultanas
80g chopped bramley (or other tart) apple
3 eggs
3 bay leaves
1 medium onion, sliced and separated into rings (for garnish)
Method:
Heat the oil in a frying pan over moderate heat and fry the chopped onions until tender and translucent (about 4 minutes).
Remove from the pan and reserve.
Meanwhile soak the bread in the milk. Squeeze out the excess milk and reserve both bread and milk for later use.
In a large bowl, combine the fried onions, bread, meat, salt, pepper, curry powder, brown sugar, lemon juice, chopped almonds, raisins, apple and 1 egg in a large bowl.
Combine and mix thoroughly with your hands.
Place the meat mixture in a greased casserole dish and bake, uncovered, in an oven pre-heated to 120°C for 30 minutes.
Mix together the remaining eggs, reserved milk, bay leaves and pour over the meat mixture.
Decorate with the onion rings and extra almonds.
Raise the oven temperature to 180°C and bake for an additional 45 minutes.
Serve with Pap or rice.
Pap.
Ingredients:
300g maize meal (or polenta)
300ml water
Method:
Bring the water to a boil and add the polenta until a stiff mixture is attained. Leave to simmer for 25 minutes, stirring every five minutes to prevent burning.
In the Bedroom
