Fantastic Recipes

By LivinQ8
The Cape Malay society is famous for cooking this dish and it is usually served with yellow rice.
  • 1 kg minced lamb
  • 125ml milk
  • 1 thick slice of white bread, crust removed and soaked in the milk
  • 2 roughly chopped onions
  • Butter
  • Salt
  • 1 tablespoon of curry powder
  • 1 chili, finely chopped (optional and only if you like your food hot)
  • ½ cup vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon brown sugar
  • 1 tablespoon chutney
  • 8 – 10 crushed almonds (optional)
  • 3 eggs
  • 1 clove of garlic, crushed and finely chopped
  • 6 bay leaves
  • 1 orange, sliced in wheels
  • 1 lemon, sliced in wheels
  • Oil for cooking
Heat the oil in frying pan and add the garlic, onion and curry powder.   Cook over medium heat for three minutes and then add the mincemeat.     Fry until the meat is almost done, then using your hands, squeeze the milk from the bread.   Discard the milk and add the bread, vinegar, lemon juice, sugar and chutney to the mince.   Fry for a minute or so and then remove from the heat.
Take a pie dish and place three bay leaves, two wheels of orange and two wheels of lemon at the bottom.  Now scoop the mince mixture into the dish.   Decorate the sides of the dish with the rest of the lemon and orange wheels’, wedging them between the mince and the sides of the dish, so that only a third protrudes.   If you are using almonds, push them into the mince.  Beat the eggs and 125ml milk, and pour over the meat.   Put three bay leaves on top of dish.   Place the dish uncovered in the oven and cook for about 30 minutes at 160 degree Celsius.







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