Amount
Ingredient
Preparation



2
slices
bread





1
x
milk





2
each
onions

thinly sliced



1
each
apple

peeled and diced



2
tablespoons
butter





1
pound
ground lamb





2
tablespoons
sugar





2
tablespoons
cider vinegar





1/4
teaspoon
salt





1/4
teaspoon
black pepper





1/4
cup
raisins





2
each
eggs





12
each
almonds

whole, blanched, coarsely chopped



6
each
kaffir lime leaves





1
cup
milk





1
teaspoon
turmeric





1
x
rice

cooked, optional



1
x
chutney

optional

 This curry-flavored meatloaf recipe made the rounds years ago, when kaffir lime leaves were unknown here.

Most people used bay leaves instead, or even lemon oro range leaves from a backyard tree.

However, it takes the kaffir leaves to add the proper touch of delicate, lemony perfume.

Soak bread in bowl with milk to cover until soft, then squeeze dry.

Saute onions and apple in skillet with butter until tender and not browned.

Add bread, lamb, curry powder, sugar, vinegar, salt, pepper and raisins.

Add one beaten egg and almonds and mix thoroughly.

Pack mixture lightly into 9x5" baking dish.

Arrange lime leaves on top.

Bake at 35'F. 1 hour. Beat remaining egg with milk. Stir in turmeric.

Pour over meatloaf and bake 15 minutes longer.

Serve with rice and chutney.