Summary

Ingredients

• 25 g almonds, chopped
• 1 slice (s) white bread
• 150 g onion (s)
• 2 cloves garlic)
• 700 g minced meat, mixed
• 2 tablespoon tomato paste
• 1 tablespoon sunflower oil or peanut oil
• 2 teaspoons curry powder, hot
• 100 g apricot jam
• 3 bay leaves
• 1 bunch parsley
• 4 egg (s), size M
• 250 ml milk

Ingredients for the spiced rice

• 200 g lon rain rice
• 1 tablespoon turmeric
• 1 cinnamon stick (s)
• 50 g raisins
• 1 tablespoon butter

Also:

• 2 banana (s) approx. 150 g each
• 1 tablespoon lemon juice

Print Recipe Pin Recipe

Instructions

1. Roast the almonds in a pan over medium heat until golden brown, about 3-4 minutes. Remove and set aside to cool.
2. Soak the bread slice in lukewarm water. Peel and finely dice the onions and garlic.
3. Squeeze the bread dry. Combine the minced meat, bread, and tomato paste in a bowl. Season with salt and pepper.
4. Heat the oil in a large pan over medium-high heat. Add the diced onions and garlic and sauté for 2 minutes while stirring. Sprinkle with curry powder and continue cooking for 1 minute. Stir in the apricot jam.
5. Add the minced meat mixture and 1 bay leaf to the pan and stir well. Add 150 ml water, bring to the boil, then reduce heat to medium and simmer for 15 minutes, stirring occasionally.
6. Meanwhile, wash and pat dry the parsley, then finely chop the leaves.
7. Remove the pan from heat. Fold in the cooled almonds and most of the parsley, reserving about 1 tablespoon for garnish. Season with salt and pepper to taste.
8. Transfer the minced meat mixture to a baking dish (approximately 40 x 25 cm). Top with the remaining 2 bay leaves.
9. Whisk the eggs and milk together. Season with salt and pepper. Pour over the minced meat.
10. Bake in a preheated oven at 175°C (350°F) with top and bottom heat, or 150°C (300°F) with convection, for 25 minutes until the egg topping is set.
11. Remove from oven and garnish with the reserved parsley.