Bring the fruit, raisins, onions, vinegar and garlic to the boil until the fruit is soft. Add sugar, stir, and continue simmering until the chutney is thickened. Add the spices and after about 15 minutes remove the cardamom kernels. Pour into a mason jar and let it steep for 1 week.
Fry the onions with a little bit of sugar until they are caramelized. Knead the ground beef with the onions and all the other ingredients like a meatball batter. Let marinate for 3 hours. Put the minced meat mixture in a baking dish and bake in the oven at 180 degrees for about 12 minutes.
In the meantime, prepare the egg mixture. Mix all the ingredients together in a bowl. Put the egg mixture on the baked mince and bake for another 10-15 minutes. Serve best with rice, salad and chutney.
Saffron Cashew Rice:
Boil the rice in 2 cups of water with cardamom, saffron and salt. When the rice is ready it should be yellow. Mix in the roasted cashew nuts.
Salad with mango dressing:
Cut the mango into small cubes and simmer in a saucepan with sugar and vinegar until the mangoes are soft. Then puree and add more vinegar to taste. Season to taste with mustard, olive oil, pepper and salt.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.