Ingredients
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3 tablespoons butter
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1 large onion, chopped
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2 garlic cloves, chopped
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2 lbs ground lamb
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3 teaspoons curry powder
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1 teaspoon ground coriander
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1/2 teaspoon cumin
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1/2 cup chopped tomato
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1/2 cup chopped blanched almond
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2 tablespoons apricot jam
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2 cups whipping cream
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3 large eggs
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2 large egg yolks
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1 tablespoon brandy
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon ground ginger
Instructions
- For lamb: Preheat oven to 350 degrees F.
- Melt butter in large skillet over medium heat.
- Add onion and garlic.
- Saute until translucent, about 7 minutes.
- Add lamb, curry powder and spices.
- Cook 5 minutes, stirring frequently.
- Add tomato, almonds and jam.
- Continue until lamb is cooked, stirring occasionally, about 7 minutes more.
- Season.
- Drain off fat.
- Transfer lamb to 2-quart soufflé dish.
- For custard: Whisk all ingredients together in medium bowl.
- Pour over lamb.
- Bake until custard sets, about 50 minutes.
- Serve immediately.