How to make it

  • For the Rice:
  • Mince the garlic onions and carrots in the kitchen aid (leave 2 tablespoons of the mixture in a plate for the casserole) and sauté with some oil. Drop your water tomato puree, rice, salt and pepper. Keep the fire on high until the water almost evaporates, then lower the fire and add a cast iron plate under the pot and cook for 20 minutes.
  • For the Casserole:
  • Put 1 teaspoon curry and the rest of the spices mentioned for the casserole on the meat and mix well with lemon and white vinegar. Sautee in the Crisco on medium low fire for 15 minutes and put the fire off.
  • Sauté the onions till they glisten with the carrots then sprinkle with some sugar, drop the sweet potatoes and potato for ten minutes. Drop the curry then drop the mango puree and leave for 10 minutes on medium fire.
  • Into a Pyrex casserole line the bottom with the medium sized onion (chopped into wings). Above the onion line the sautéed veggies, then the tomato puree, then top that with the meat and the Crisco. Lastly place the dill bunch in the center of the casserole and sprinkle the remaining 2 tablespoons of minced onion, carrots and garlic.
  • Put the casserole into an oven heated to 300 C up and down for 20 minutes. Then lower the temperature to 250 only the bottom thermostat of the oven on for another 30 minutes. Then leave for 10 minutes with the upper thermostat on.
  • Serve next to the carrot garlic rice.

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes