List of Ingredients
1 slice 1" thick white bread, broken into bits
1 cup milk
2 T butter
2 lbs. ground lamb
1 1/2 cups chopped onions
2 T curry powder
1 T brown sugar
1 t salt
1/2 t pepper
1/4 cup lemon juice
1 medium apple, peeled, cored and finely chopped
1/2 cup seedless raisins
1/4 cup blanched almonds, chopped
4 bay leaves
Combine bread and milk in small bowl and let the bread soak for 10 min.
Melt butter in heavy skillet over moderate heat.
Add lamb and cook it, stirring constantly and mashing any lumps with back of spoon until all traces of pink gone.
Transfer meat to dish with slotted spoon.
Discard all but 2 T fat and drop in onions.
Stirring frequently, cook for 5 min. until onions soft.
Add durry, sugar, salt and pepper and stir for 1-2 min.
Stir in lemon juice and bring to boil. Pour mixture into bowl of lamb.
Drain bread in sieve and squeeze bread dry.
Reserve drained milk.
Add bread, 1 of eggs, apple, raisins and almonds to lamb.
Knead until well combined.
Pack mixture loosely into 3 quart souflee dish, smoothing the top.
Tuck in bay leaves.
Beat remaining 2 eggs wuth reserved milk.
Slowly pour evenly over meat and bake in middle of oven at 300 for 30 min.