About the Recipe
You can easily double this recipe to save on time.
Use Carb Smart Chutney to complete this traditional dish.
Ingredients
500g beef or lamb mince
2 tbsp coconut oil for frying
2 medium onions, finely chopped
1 tsp garlic, chopped
1 tsp ground coriander
1 tsp ground ginger
1 tsp curry powder
1 tsp turmeric
1 tbsp xylitol
1 tbsp lemon juice
1/2 cup almond slivers
3-4 bay leaves
1 cup cream (coconut cream as a substitute)
2 large free range/organic eggs
pink Himalayan salt & pepper to taste
Preparation
Fry the onion and garlic in the coconut oil until soft. Add the mince and cook, breaking up any large lumps with a wooden spoon or fork.
Add the ground coriander, ground ginger, curry powder, turmeric, xylitol, lemon juice, and almond slivers to the mince. Mix well.
Whisk together the cream (or coconut cream) and eggs.
Spoon the mince mixture into a medium-sized oven dish and level it with the back of a spoon.
Pour the cream and egg mixture over the mince, then poke the bay leaves into the mixture for decoration.
Bake at 180°C for about 40 minutes, until the egg custard is firm, set, and golden brown.
Serve with a salad.