2 slices white or brown bread
½ cup (125 ml) milk
2 Tbsp (30 ml) cooking oil
500 g mince
2 medium onions, peeled and chopped
2 cloves garlic, peeled and crushed
½ tsp
(3 ml) ground ginger
3 Tbsp (45 ml) fruit chutney
1 Tbsp (15 ml) medium curry powder
¼ tsp (2 ml) ground coriander
½ tsp (3 ml) turmeric
1 Tbsp (15 ml) white or brown vinegar
1 Tbsp (15 ml) chopped fresh mixed
herbs or 1 tsp (5 ml) dried
salt and freshly ground black pepper to taste
½ cup (125 ml) raisins or dried apricots
1 green apple, peeled, cored and chopped (optional)
Topping
1 cup (250 ml) milk
2 extra large
eggs
salt and freshly ground black pepper to taste
6 bay leaves
- Soak the break in milk. Heat the oil in a heavy-based saucepan and fry the mince until it changes colour, then sauté the onions and garlic until soft. Stir in the bread, milk and remaining ingredients, then spoon the mixture into a large, ovenproof dish.
- For the topping, mix all the ingredients together, except the bay leaves, and pour over the meat. Tuck in the bay leaves and bake in a preheated oven at 180 °C for 45-50 minutes until the topping sets. Serve with yellow rice and chutney.
Serves 4-6
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