Monday, 26 May 2008
DescriptionThe lemon juice, the fruit, and the spiciness of the chile adds a real flavor dimension to this South African ground meat dish. I have no idea where the recipe title came from. Serve this dish with the rice and a fruit salad.
At a glance
Heat the oil in large skillet over medium high heat. Add the ground meats and cook until no longer pink, breaking up with a fork, about 5 minutes. Add the onions and stir until lightly browned, about 3 minutes. Drain off all fat. Add the curry and garlic and stir for 2 minutes. Add the raisins, lemon juice, preserves, apricots, chile, and salt and stir until the mixture thickens and most of the lemon juice evaporates, about 5 minutes. Mix in the half and half and breadcrumbs. Cool completely.
Preheat oven to 350 degrees F. Transfer the mixture to a 7 by12 inch ovenproof glass baking dish. Whisk the milk with the eggs in a small bowl until thick and add the salt. Pour this over the meat mixture. Bake until custard topping is set, 35 to 45 minutes.
Serve immediately with the rice.