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Curried Lamb Casserole recipe

Curried Lamb Casserole

In South Africa, curried ground lamb, bread soaked in milk, almonds, raisins and bay leaves fashioned into a kind of flat meat loaf is described by some as a collision of Dutch and Malayan pantries.

900g 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

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 375ºF.

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 375ºF 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.

Less than 40 mins preparation time
About 40 minutes cooking time
Serves 6

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