Ingredients Jump to Instructions ↓

  1. 2 slices White bread Milk

  2. 2 Onions -- thinly sliced

  3. 1 Apple -- peeled and diced

  4. 2 tablespoons Butter

  5. 1 pound Ground lamb

  6. 2 tablespoons Sugar

  7. 2 tablespoons Cider vinegar

  8. 1/4 teaspoon Salt

  9. 1/4 teaspoon Black pepper

  10. 1/4 cup Raisins

  11. 2 Eggs

  12. 12 Blanched almonds -- coarsely

  13. 6 Kaffir lime leaves

  14. 1 cup Milk

  15. 1 teaspoon Turmeric Cooked white rice (opt) Chutney (opt) This curry-flavored meatloaf recipe made the rounds years ago, when kaffir lime leaves were unknown here. Most people used bay leaves instead, or even lemon oro range leaves from a backyard tree. However, it takes the kaffir leaves to add the proper touch of delicate, lemony perfume. Soak bread in bowl with milk to cover until soft, then squeeze dry. Saute onions and apple in skillet with butter until tender and not browned. Add bread, lamb, curry powder, sugar, vinegar, salt, pepper and raisins. Add one beaten egg and almonds and mix thoroughly. Pack mixture lightly into 9x5" baking dish. Arrange lime leaves on top. Bake at

  16. 350'F.

  17. 1 hour. Beat remaining egg with milk. Stir in turmeric. Pour over meatloaf and bake

  18. 15 minutes longer. Serve with rice and chutney.

Instructions Jump to Ingredients ↑

  1. Each serving, without rice or chutney, contains about 269 calories; 289 milligrams sodium; 122 milligrams cholesterol; 11 grams fat; 26 grams carbohydrates; 18 grams protein; 0.49 grams fiber.


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