- 3 slices store-bought pre-cut bread, crusts removed
- 350 ml Milk
- 2 tbsp. Vegetable Oil
- 2 tsp. Butter
- 2 sliced Onions
- 2 Garlic Cloves (1 tsp. garlic paste can be used as an alternative)
- 2 tbsp. Mild Curry Powder
- 2 tbsp. Fruit Chutney
- 2 tbsp. Apricot Jam
- 1 tbsp. Worcester Sauce
- 1 tsp. Turmeric
- 2 tbsp. Red Wine Vinegar
- 1 kg Beef Mince
- 1 Beef Stock Cube, crumbled
- 1.5 tsp. salt
- 100 ml Sultanas
- 1 Egg, lightly beaten
For the curried mince:
For the savoury custard topping:
- 2 Eggs
- 1 Pinch Salt
- 1 Pinch Turmeric
- 6 Bay Leaves
Prepare the bread:
- Roughly break the bread into pieces, place in a bowl and cover with milk.
- Leave this to soak and prepare the curried mince.
Prepare the curried mince:
- Preheat the oven to 180°C.
- Gently fry the chopped onions and garlic in Chef Sauce Pan with the oil and butter over medium heat until the onions are soft and translucent.
- Add the curry powder, chutney, apricot jam, Worcester sauce, turmeric and red wine vinegar and stir together.
- Gently fry whilst stirring for +- 2 minutes until everything is heated through.
- Drain the bread from the milk (retain it for the savoury egg custard topping) and mash it with a fork.
- Add the mince together with the mashed bread and sultanas to the spicy onion mix in the Sauce Pan.
- Season with salt (to taste) and crumble the beef stock cube into the pan. Give it a good mix and gently fry, whilst stirring, until the mince has lost its pinkness.
- Remove from the heat and stir in the lightly beaten egg.
- Spoon the meat mixture into a greased Chef Round Casserole Dish and smooth the top.
Prepare the savoury custard topping:
- Break the two remaining eggs into the leftover milk. Add a pinch of salt and a pinch of turmeric. Whisk well until the yolks are well mixed in.
- Gently pour the mixture over the top of the meat and place the bay leaves on top.
- Bake on the middle shelf of the oven for +- 1 hour and serve!