Brian Ochieng

Ingredients

 

• 2 onions, thickly sliced
• 3 cups water, or as needed
• 1 tablespoon vegetable oil
• 1 slice white bread
• 1 cup milk
• 2 pounds lean ground beef
• 1 tablespoon curry powder
• 2 eggs
• 1 tablespoon white sugar

• 2 teaspoons salt
  1/2 teaspoon ground black pepper
• 1/2 teaspoon turmeric (optional)
• 2 tablespoons vinegar
• 3 tablespoons chutney
• 6 almonds
• 1/2 cup raisins
• 4 bay leaves
  
  
  
  
  
  

  Directions

• Heat water in a saucepan over high heat. Bring to a boil and add the onion slices. Reduce heat and simmer until the onions appear translucent, 3 to five minutes. Remove the onions and finely chop them.
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• Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has browned slightly.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
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• Soak the slice of bread in the milk and gently squeeze out the milk; set the milk aside. Crumb the bread into a large mixing bowl. Mix bread together with ground beef, curry powder, 1 egg, sugar, salt, black pepper, turmeric, vinegar, chutney, almonds and raisins.
• Place the mixture the prepared baking dish. Insert the bay leaves into the meat. Bake in the preheated oven for 1 hour.
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• Beat the remaining egg with 3 tablespoons of the drained milk. Pour over the meat and bake for another 30 minutes.