Sabanangvleis

Recipe from: 9/1/2005 12:00:00 AM

Ingredients 11
Servings 8
Time 10

Ingredients

  • 185
    g
    butter
  • 2
    large onions, chopped
  • 10
    ml
    crushed garlic
  • 1
    kg
    mutton or lamb mince
  • 500
    g
    mashed potatoes
  • 10
    ml
    salt and pepper to taste
  • 10
    ml
    garam masala
  • 5
    ml
    turmeric
  • 80
    ml
    Bulgarian yoghurt
  • 4
    whole cloves
  • 4
    bay leaves
 

Method

60
 
Preheat the oven to 180 °C. Melt 125 g of the butter in a pan and sauté the onions and garlic until golden.

Add the mince and braise until the meat is well browned, stirring constantly to break up the lumps.

Remove from the heat, mix in the mashed potatoes, salt, pepper, masala, turmeric and yoghurt and spoon into a greased ovenproof dish, spreading the mixture out evenly.

Insert the cloves and bay leaves into the meat. Dot with the rest of the butter and bake until heated through and golden brown. Serve with rice.

 

Read more on: sauté
 

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