Summary

Ingredients

• 50 g almond sticks or rated almonds
• 2 slices toast
• 800 g minced lamb
• 2 tablespoon olive oil
• 2 onions)
• 20 g iner root
• 2 cloves garlic)
• 20 g butter
• 2 teaspoons curry powder, hot
• 2 teaspoons turmeric
• 4 tablespoon apricot jam
• 4 tablespoon lemon juice
• 2 tablespoon tomato paste
• salt and pepper
• 3 egg (s)
• 125 ml milk
• 3 bay leaves

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Instructions

1. Roast the almonds in a pan until golden brown.
2. Soak the toast in cold water, wring it out and mix it with the minced meat. Fry the mixture in hot oil (heat-resistant oil such as peanut oil also works well) until crumbly and brown.
3. Peel and dice the onions, ginger and garlic.
4. Add the butter to the frying fat and sauté the onions, ginger and garlic until translucent. Add the curry powder and turmeric and sauté with it. Add apricot jam, lemon juice and tomato paste and stir in. Bring everything to the boil with 100-150 ml of water. The mixture must have a thick consistency. Add the minced meat and the almonds and mix everything well. Add salt and pepper to taste.
5. Put everything in a baking dish (20 x 30 cm).
6. Mix the eggs and milk, season with salt and pepper. Pour the egg-milk mixture over the minced meat. Cut into the bay leaves and stick them into the mass.
7. Bake the casserole at 180 ° C top / bottom heat on the second rack from below for about 25 minutes.
8. Experience the culinary South Africa.
9. With 4 servings, one serving has 600 Kcal.
10. My South African rice goes well with it, as a further side dish are raisins, almond slivers and chutney of your choice.