Sabanangvleis

Name: Sabanangvleis
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8 servings
Cuisine: Cape Malay
Ingredients: 185.00 g butter; 2.00 onions large, chopped; 10.00 ml garlic cloves, crushed; 1.00 kg mince mutton or lamb; 500.00 g potatoes mashed; 10.00 ml salt and freshly ground black pepper to taste; 10.00 ml garam masala; 5.00 ml turmeric; 80.00 ml yoghurt Bulgarian; 4.00 cloves whole; 4.00 bay leaves

8 servings Prep: 10 mins, Cooking: 1 hr

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Mutton

By Food24 November 03 2009

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Ingredients (11)

185.00 g	butter
2.00	onions — large, chopped
10.00 ml	garlic — cloves, crushed
1.00 kg	mince — mutton or lamb
500.00 g	potatoes — mashed
10.00 ml	salt and freshly ground black pepper — to taste
10.00 ml	garam masala
5.00 ml	turmeric
80.00 ml	yoghurt — Bulgarian
4.00	cloves — whole
4.00	bay leaves

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Method:

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.