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3 large
slices white bread, de-crusted, cubed
8 tbsp
milk
40 g
butter or margarine
225 g
onions, peeled, grated
450 g lamb
fillet or portion cut from leg, fat trimmed, minced
4 slightly
rounded tsp curry powder
1 tsp
caster sugar
1 tbsp
vinegar
50 g
seedless raisins
40 g
flaked almonds
1 tsp salt
2 Grade 3
eggs |
Method :
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Tip bread into a bowl.
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Mix with 5 tbsp milk and leave to
soak for a good 1/2 hour.
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Beat until smooth, adding an extra
tbsp of milk if necessary to give a thick, creamy mixture.
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Heat butter or margarine in a pan.
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Add onions and fry until golden.
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Mix in raw lamb and fry fairly
briskly for 7-10 minutes or until brown and crumbly.
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Stir in curry powder, sugar,
vinegar, raisins, 25 g flaked almonds and salt.
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Beat in the soaked bread and milk.
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Spread smoothly into a 1 liter
greased heatproof dish.
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Beat remaining milk with eggs.
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Pour over the lamb mixture then
sprinkle with remaining nuts.
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Bake uncovered for 3/4 to 1 1/4
hours in cool oven 325F, Gas 3.
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When ready, the top should be a
warm gold and the lamb mixture cooked through.
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Spoon out of dish to serve.
A South African specialty composed of
mildly curried lamb and a custardy topping sprinkled with almonds. It is
made for freshly cooked rice and a popular vegetable combination; peas
and carrots.
Serves 4 - 6
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