South African Curry
|Bread slice||1 , crumbled (Thick)|
|Milk||1 Cup (16 tbs)|
|Onions||2 Medium, sliced|
|Apple||1 , pared and sliced|
|Curry powder||2 Tablespoon|
|Seedless raisins||1⁄3 Cup (5.33 tbs)|
|Almonds||8 , finely chopped|
|Egg||1 , fork beaten|
|Cooked lamb/Mutton||2 Pound, finely chopped|
Soak bread crumbs in milk.
Drain off milk and reserve (about 1/2 cup); set crumbs aside.
Cook onions and apple in heated butter in a large skillet until just tender, stirring occasionally.
Mix in curry powder, sugar, raisins, and almonds.
Blend in 1 egg, bread crumbs, then lamb.
Cook a few minutes over medium heat, stirring constantly.
Season to taste with salt and pepper.
Turn into a buttered 2 1/2-quart baking dish.
Mix reserved milk and remaining egg; season to taste with salt and white pepper.
Pour over meat mixture.
Set in a 350Â°F oven about 15 minutes, or until custard is set.