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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I inherited some South African recipes from cousins in Johannesburg. This is a classic. Very unusual and tasty. Edited to add: I do not purport to the recipe's authenticity, that is not for me to say, nor was it my intent on posting this recipe. I have merely had the pleasure of trying it at the home of a South African, and made it myself several times, and we much enjoy it. I suppose that there are countless variations on a theme. This is just one of them. Ingredients:
3 tablespoons butter |
1 large onion, chopped |
2 garlic cloves, chopped |
2 lbs ground lamb |
3 teaspoons curry powder |
1 teaspoon ground coriander |
1/2 teaspoon cumin |
1/2 teaspoon ground ginger |
1/2 cup chopped tomato |
1/2 cup chopped blanched almond |
2 tablespoons apricot jam |
2 cups whipping cream |
3 large eggs |
2 large egg yolks |
1 tablespoon brandy |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon nutmeg |
buttered rice |
Directions:
1. For lamb: Preheat oven to 350 degrees F.
2. Melt butter in large skillet over medium heat.
3. Add onion and garlic.
4. Saute until translucent, about 7 minutes.
5. Add lamb, curry powder and spices.
6. Cook 5 minutes, stirring frequently.
7. Add tomato, almonds and jam.
8. Continue until lamb is cooked, stirring occasionally, about 7 minutes more.
9. Season.
10. Drain off fat.
11. Transfer lamb to 2-quart soufflé dish.
12. For custard: Whisk all ingredients together in medium bowl.
13. Pour over lamb.
14. Bake until custard sets, about 50 minutes.
15. Serve immediately.
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