South African Curried Lamb Casserole with Raisins & Almonds

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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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