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PREPARATION
1. Preheat oven to 350°F.
2. In a bowl, soak the bread in the water.
3. Heat the oil in a large sauté pan over medium-high heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, apricot jelly, vinegar, ketchup, sugar, curry powder, coriander, ginger, turmeric, cinnamon and dried herbs and stir to combine.
4. Drain the bread, reserving the soaking water. Mash the bread and add it to the sauté pan. Then add the ground beef, crumbling the meat with a fork. Lower the heat to low and simmer until the beef is no longer pink, about 10 minutes.
5. Transfer the beef mixture to a lasagna dish.
6. Pour the reserved soaking water into a liquid mea- suring cup; you will need 1 1⁄3 cups (add more water if needed). Add the eggs and beat until blended. Pour the egg mixture over the beef mixture and place the bay leaves on top. Bake until the topping is set, about 45 minutes.
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