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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Recipe from Leith's Cookery Bible - vinegar or lemon juice can be used - bay leaves can be substitued for lemon leaves Ingredients:
1 slice white bread |
290 ml milk |
1 onion, chopped |
1 apple, chopped (small) |
30 g butter |
15 ml curry powder |
450 g ground lamb, cooked |
15 ml chutney |
15 g almonds, chopped |
raisins (few) |
15 ml vinegar |
salt & freshly ground black pepper |
2 eggs |
2 lemon leaves |
Directions:
1. Soak the bread in the milk.
2. Grease an ovenproof dish and set the oven to 180C/350F/gas mark 4.
3. Cook the onion and apple slowly in the butter until soft but not coloured. add the curry powder and cook for a further minute.
4. Mix the apple and onion with the meat, chutney, almonds, raisins and vinegar or lemon juice. Squeeze the milk from the bread, reserving the milk, and fork the bread into the meat. Season with salt and pepper and pile into the dish.
5. Place in the oven until a slight crust has formed about 10 minutes.
6. Meanwhile, mix the eggs with the milk in which the bread has been soaked. Season with salt and pepper.
7. Pour this over the meat mixture, place the lemon leaves on top and bake until the custard has set and browned about 30-35 minutes.
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