adapted from Rainbow Cuisine: A Culinary Journey Through South Africa by Lannice Snyman, serves 6-8
1 tablespoon butter, plus more for greasing
2 medium yellow onions, chopped
2 garlic cloves, pressed or minced
1 tablespoon curry powder
1 teaspoon ground turmeric
2 lbs ground lamb or beef, or a mixture of the two
1/4 cup whole milk
zest and juice of 1/2 lemon
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 ounces dried apricots, chopped
1 Granny Smith apple peeled, cored, and chopped
1/4 cup golden raisins
1 1/2 ounces chopped or slivered roasted almonds
6 lemon, orange, or bay leaves (if you can't find fresh, use dried bay leaves)
1 cup whole milk
1/2 teaspoon salt
1. Preheat oven to 325 degrees. Butter a 9x13 casserole.
2. Heat butter and oil in a medium saucepan and sauté until the onion is translucent. Stir in the curry powder and turmeric, and cook briefly until fragrant. Remove the pot from heat and mix in the ground meat.
3. In a small bowl, mix together milk, lemon zest and juice, egg, salt, pepper, apricots, apple, golden raisins, and almonds. Add to the meat mixture and and mix in.
4. Add contents of the saucepan into your prepared casserole. Roll up the leaves, or not, if they're dried bay leaves, and bury them at regular intervals. Cover tightly with foil and bake for 1 1/4 hours.
5. Increase heat to 400 degrees. Thoroughly whisk together the topping milk, eggs, and salt, and pour over the casserole. Bake uncovered for 15 more minutes until the custard is cooked and lightly browned.
2 ounces dried apricots, chopped
2 ounces golden raisins
3 cups wine or cider vinegar
1 large onion, finely chopped
1 garlic clove, pressed
1/4 pound honey
1 1/2 ounces chopped almonds
1/2 tablespoon salt
2 1/4 teaspoons ground ginger
1/2 tablespoons ground coriander
1/2 tablespoons mustard seeds
1/2 teaspoons chili powder
Combine all ingredients in a saucepan and heat, over medium heat, until liquid is reduced to about 1/3. Stir frequently toward the end.
The recipe I got this from was more involved - calling for overnight soaking of the fruit, etc. I think the easy way is probably just fine. I'm sorry if I'm greatly wrong... I mean, I don't really know what I would have created, had I not made candy.
This was originally posted at my blog, the crankin' kitchen!