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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mince the meat finely. Soak the bread in the milk, beat the lumps out with a fork and drain off any surplus milk. | 2. Fry the onions and apple in the butter; add the curry powder, sugar, a little salt, almonds, raisins and 1 well- beaten egg, them the meat. | 3. Mix well, stirring over the heat for a few minutes, then put into a well-buttered dish. | 4. Beat the second egg;add the rest of the milk strained off the bread, which should not be less than a quarter of a pint. | 5. Add salt and pepper to taste and pour over the mixture, then bake gently in a 350* oven until the custard is set. | 6. The same mixture put into an open short crust flan and served cold, makes an excellent picnic dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	2	lbs	cooked	2422.224	0.0	153.1354	195.8645
bread	1	thick		-	-	-	-
milk	1/2			74.42	5.8316	3.843	3.9894
onion	2		sliced	88.0	20.548000000000002	2.42	0.22
apple	1		sliced	65.0	17.2625	0.325	0.2125
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
curry powder	2	tablespoons		40.95	7.0346	1.8005	1.7653
caster sugar	2	teaspoons		-	-	-	-
salt				-	-	-	-
almond	8		chopped	15416.96	0.0	0.0	1744.0
raisin	1	handful		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.