Ina Paarman Cape Bread Recipe

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WEBFeb 28, 2013 · Preheat the oven to 350ºF. Soak the Bread: Put chopped bread into a small shallow bowl and pour milk on top. Press bread into …

Rating: 5/5(1)
1. Put chopped bread into a small shallow bowl and pour milk on top. Press bread into milk and set aside.
2. Combine all the dried spices in a small bowl: curry, coriander, ginger, thyme, turmeric, cinnamon and cayenne.
3. Heat 2 tablespoons oil in a large skillet. Sauté onions on medium low heat for 10-12 minutes, until lightly browned. Add garlic and cook, stirring, for 1 minute. Add all the spices and cook, stirring, for 30 seconds. Remove skillet from the heat. Add a tablespoon or two of water if the spices are sticking to the bottom of the pan. Scrape the onion mixture into a large bowl and and let it cool for a few minutes.
4. Gently squeeze most of the milk from the bread and add the bread to the bowl with the onions. (leftover milk won’t be used for this recipe) Add the lamb, beef, carrots, apple, raisins (optional), apricot preserves, lemon juice, salt and pepper. Mix everything together (best to use your hands) until just combined. Press mixture evenly into a 2-3 quart casserole. Bake in the preheated oven for 25 minutes, uncovered.

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WEBIna Paarman's Kitchen, Cape Town, Western Cape. 145,251 likes · 1,933 talking about this. From a cookery school in the family’s garage …

Rating: 4.9/5(108)

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