Yield: 4 Servings

Measure Ingredient
3 tablespoons Butter
3 mediums Onions, Chopped
3 \N Cardamom Pods, Seeds Only
¼ teaspoon Cinnamon, Ground
⅛ teaspoon Clove, Ground
1 teaspoon Paprika
¼ teaspoon Cayenne
½ teaspoon Black Pepper, Ground
½ teaspoon Ginger, Ground
1 teaspoon Cumin, Ground
½ teaspoon Coriander, Ground
1 teaspoon Turmeric
1 teaspoon Salt
1 tablespoon Red Wine Vinegar
2 slices White Bread, Crusts Removed
¼ cup Milk
2 pounds Lean Lamb, Ground
2 ounces Whole Almonds, Chopped
¼ cup Raisins
2 tablespoons Apricot Preserve
1 \N Egg
2 \N Eggs
2 tablespoons Apricot Preserve
1 cup Milk
2 tablespoons Almonds, Blanched &
\N \N Sliced
¼ teaspoon Nutmeg, Ground

Preheat the oven to 325 degrees. Melt the butter in a large skillet over moderate heat. Saute the onions until they are golden brown. Add the spices and vinegar. Continue to cook for 3 minutes. Soak the white bread in the first measure of milk for 1 or 2 minutes. Squeeze out the excess milk.

Add the meat and bread to the onion & spices mixture. Use a fork to mix until the meat is broken up. Add the chopped almonds, raisins, the first measure of apricot preserves and the first measure of egg. Mix thoroughly.

Place the meat in a casserole large enough to leave about 2" on the top.

Spread the second measure of apricot preserves in a thin layer on top.

Whisk the second measure of milk with the second measure of eggs in a small bowl. Pour this mixture over the layer of apricot preserves. Sprinkle sliced almonds and a dusting of nutmeg over. Bake for 1 hour. Serve hot.

~~~ Noel Mostert

Posted to EAT-L Digest 30 October 96 Date: Wed, 30 Oct 1996 09:49:06 -0800 From: Joel Ehrlich <Joel.Ehrlich@...>

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