Ingredients: |
Ingredients: 2 medium-sized onions, thinly sliced
2 T. vegetable oil
1 - 2 T. medium-strength curry powder, depending on preference
1 tsp. ground turmeric
2 T. white vinegar or lemon juice
1 T. sugar
1 tsp. salt
˝ tsp. black pepper
1 slice bread (I prefer whole-wheat)
˝ cup water or low-sodium chicken broth
2 ˝ lbs. ground turkey
3 large eggs
˝ cup seedless raisins (I prefer golden raisins)
3 T. fruit chutney (Mrs. H.S. Ball’s Chutney® is a great South African favorite, available at Cost Plus World Market® and possibly Wholesome Choice®).
Grated rind of 1 lemon (optional)
2 bay leaves
6 - 12 dry roasted slivered almonds
6 lemon leaves (if available)
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Directions: |
Directions:Preheat the oven to 350° F, and grease a shallow casserole dish (approximately 10”x10”x2”). Fry the onions in the vegetable oil until just golden. Add the curry powder and turmeric and fry for about 2 minutes, stirring continuously. Stir in the lemon juice/vinegar, sugar, salt and pepper, transfer to a large bowl. Soak the bread in a little of the water/broth, squeeze it out and add it to the onion mixture. Crumble the ground turkey into the pan and cook for about 5 minutes or until no longer pink, breaking up the clumps. Lightly mix the meat, soaked bread and onion mixture, 1 egg (lightly beaten), raisins, chutney and lemon rind (if used). Pack into the greased casserole dish, add the bay leaves, cover, and bake for 1 hour at 350° F. Remove from the oven and stick the almonds and lemon leaves (if used, turned into little cones) into the meat. Beat the remaining 2 eggs and enough water/broth to make a full cup of liquid. Carefully pour the egg mixture onto the meat over the back of a spoon. Turn the oven down to 300° F and return the casserole to the oven. Bake, uncovered, for another 30 minutes or until the egg has set. Serve with fluffy white rice, and condiments such as chutney, raisins, sliced bananas, chopped tomatoes and cucumbers or a mixed salad. |
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Notes: |
Personal
Notes: A curried meat dish - South African soul food - adapted to be kosher and healthier for you. The traditional recipe uses ground lamb or beef; my adaptation uses ground turkey. Also, the traditional recipe uses milk to make the custard topping, so I increase the number of eggs and use water or broth instead of milk to make it kosher.
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