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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is a delicious, wholesome favorite from my home country, South Africa. You can find a lot of different variations, but this is the one I like the most! I got a similar recipe from a nutritionist I saw who recommended I eat lower GI meals. This is slightly tweaked, but still healthy and with a low GI. Ingredients:
1 teaspoon olive oil |
2 onions, sliced |
2 garlic cloves, crushed |
1 lb ground beef |
5 teaspoons curry powder |
1 teaspoon salt |
2 tablespoons chutney |
1 tablespoon apricot jam |
1 tablespoon worcestershire sauce |
1 teaspoon turmeric |
2 tablespoons vinegar |
4 tablespoons oat bran |
1 (14 ounce) can lentils, drained |
1/2 cup sultanas or 1/2 cup raisins |
2 eggs |
1 cup nonfat milk |
3 bay leaves |
Directions:
1. Preheat the over to 350°F.
2. Heat the oil in a saucepan and fry the onions and garlic until soft.
3. Add the meat and cook until brown, drain if necessary.
4. Add the curry, salt, apricot jelly, chutney, Worcestershire sauce, turmeric and vinegar. Mix well.
5. Add the lentils, sultanas and oat bran, mix, and allow to simmer for a few minutes. Remove from heat.
6. Add one egg to meat, mix well and spoon into a greased over-proof dish. Smooth the tops so it is level.
7. Add the other egg, a pinch of turmeric and a pinch of salt to the milk. Mix, and then pour that over the top of the meat.
8. Place 3 or 4 bay leaves on top and bake uncovered for about 60 minutes.
9. Serve over rice.
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