- Cooking Time:
- 1 Hour
Level: Easy
Serves: 4
Ingredients
- 30ml Oil
-
1 Large Carrot, peeled and grated
-
2 Onions, finely chopped
-
10ml Crushed Garlic
-
500g Mince
-
5ml Ground Corriander
-
5ml Ground Ginger
-
5ml Curry Powder
-
5ml Cinnamon
-
5ml Turmeric
-
5ml Sugar
-
5ml Apricot jam
-
5ml Salt
-
15ml Fresh Lemon Juice
-
Thick Slice of White Bread, soaked in milk
-
125ml Flaked Almond
-
3-4 Bay Leaves
-
250ml Fresh Milk
-
2 Eggs
-
Seasoning
Directions
- Heat the oven to 180° Grease 4 oven proof ramekins.
- Heat the oil in a pan over a medium heat.
- Gently fry the onion and the garlic.
- Add the mince.
- Cook the mince until it is nice and crumbly.
- Add the spices and mix.
- Add the grated carrot to the pan.
- Add the lemon juice and mix in.
- Add the soaked white bread. Making sure to mix it in properly.
- Add the almonds and mix through.
- In a separate bowl lightly whisk together the milk and eggs. Add seasoning.
- Spoon the meat mixture into individual oven proof ramekins.
- Level the meat mixture using the back of a spoon.
- Place the bay leaves over the meat mixture.
- Then gently pour the egg mixture over the meat and bay leaves.
- Bake for about 30minutes
- The egg custard should be firm, set and a golden colour.
- Serve with yellow aromatic rice, sliced banana, chutney, raisins and coconut.
Equipment
- Scale
-
4 Oven Proof Ramekins
-
Large Saute Pan
-
Spoon
-
Mixing Bowl
