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“I inherited some South African recipes from cousins in Johannesburg. This is a classic. Very unusual and tasty. Edited to add: I do not purport to the recipe's authenticity, that is not for me to say, nor was it my intent on posting this recipe. I have merely had the pleasure of trying it at the home of a South African, and made it myself several times, and we much enjoy it. I suppose that there are countless variations on a theme. This is just one of them.”
READY IN:
1hr 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. For lamb: Preheat oven to 350 degrees F.
  2. Melt butter in large skillet over medium heat.
  3. Add onion and garlic.
  4. Saute until translucent, about 7 minutes.
  5. Add lamb, curry powder and spices.
  6. Cook 5 minutes, stirring frequently.
  7. Add tomato, almonds and jam.
  8. Continue until lamb is cooked, stirring occasionally, about 7 minutes more.
  9. Season.
  10. Drain off fat.
  11. Transfer lamb to 2-quart soufflé dish.
  12. For custard: Whisk all ingredients together in medium bowl.
  13. Pour over lamb.
  14. Bake until custard sets, about 50 minutes.
  15. Serve immediately.

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