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Categories:
white bread milk unsalted butter yellow onions garlic curry powder raisins almonds lemon juice mango salt black pepper eggs bay leaves
Viewed: 81 - Published at: 8 years agoIngredients
- 2 lbs very lean ground lamb
- 2 slices white bread
- 1 cup milk
- 3 tablespoons unsalted butter
- 2 yellow onions, coarsely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons curry powder
- 1/2 cup dark seedless raisins
- 2 tablespoons slivered almonds
- 2 tablespoons fresh lemon juice
- 1 tablespoon mango chutney, large pieces chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs
- 6 bay leaves
Method
- In large skillet, saute the ground lamb, working in batches if necessary to avoid crowding the skillet, until lamb is no longer pink, 3 to 4 minutes per batch.
- As it browns, remove lamb to a colander to drain excess water and fat.
- In a small bowl, soak the bread in 1/4 cup milk for 20 minutes, turning it over occasionally.
- Squeeze excess milk out of bread and then tear it into pieces.
- Heat oven to 375°F.
- Lightly butter a 13-by-9-by-2-inch glass baking dish.
- In a large skillet, heat the butter.
- Add the onions and saute until softened, about 5 to 8 minutes.
- Add the garlic and curry powder and saute 1 minute.
- Remove from heat.
- In a large bowl, mix together the lamb, onion mixture, raisins, almonds, lemon juice, chutney, salt, pepper and 1 egg, slightly beaten, until all ingredients are evenly distributed.
- Spoon into prepared baking dish.
- Tuck the bay leaves into lamb mixture.
- Bake at 375°F.
- for 30 minutes.
- In a glass measuring cup, stir together the remaining egg and remaining 3/4 cup milk.
- Pour over lamb mixture.
- Bake until egg mixture is set, about 10 to 15 minutes.
- Remove and discard bay leaves before serving.
