SOUTH AFRICAN CURRIED LAMB CASSEROLE WITH RAISINS & ALMONDS

South African Curried Lamb Casserole with Raisins & Almonds image

Provided by Miss Annie

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

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2 lbs 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

Steps:

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.