on | 4 min read
- 1 Kg. beef or lamb mince
- 1 onion, chopped
- 1 Tblsp oil
- Stale bread, a thick slice without the crust
- 1½ cup milk
- 1 Tblsp apricot jam
- ½ lemon, juiced
- 12 dried apricots
- 2 Tblsps seedless raisins
- 3 Tblsps almonds, slivered
- 1 tsp curry powder
- 1 tsp fresh ginger, grated
- 3 cloves garlic, chopped
- 6 lemon leaves (or 3 bay leaves)
- 2 eggs, lightly beaten
- Salt & pepper, to taste
- Preheat your Belling using the conventional oven function to 190°C. Lightly fry the onion in the oil, add garlic and ginger, remove from heat after a minute.
- Soak the bread in ½ a cup of milk, then crumble with a fork. Add the bread and half of this milk to the mince and mix well. Put the rest of the milk aside.
- In a pot, add all the ingredients except for any milk, the lemon leaves and the eggs. If the onion has absorbed all the oil, add another tablespoon. Cook in medium heat, carefully mixing to avoid lumps of mince, until soft and when the meat is brown and has lost its pink hue. Season the mix with salt and pepper to taste. You can also add lemon zest or more curry powder for a less sweet taste.
- Using a slotted spoon, transfer the mixture to a baking dish with about 5cm high sides.
- Reduce the residual gravy and add to the mince. Remember the meat should not be dry, but there shouldn't be any gravy pooling at the bottom.
- Mix the eggs, the milk (including the one left from soaking the bread), salt and pepper, and beat until fully combined.
- Add this milk and egg mix to the top of the meat. Place lemon leaves on top and bake uncovered for 30-40 minutes, or until the egg mixture has set
- Serve piping hot with turmeric rice, sambals, and chopped onion & tomato salad.