- 30 ml sunflower oil
- 2 onions peeled and sliced
- 1 tbsp Rajah Medium curry powder
- 600 g lean beef mince
- 1 slice white bread
- 250 ml milk
- 1.5 tbsp sugar
- 1/2 tsp Robertsons black peppercorns
- 1 tsp Robertsons turmeric
- 22.5 ml white vinegar
- 1 cup seedless raisins
- 30 ml Mrs Balls hot chutney
- 2 Robertsons bay leaves
- 2 medium eggs
- Preheat the oven to 180 degrees Celsius.
- Heat the oil in a medium sauté pan. Stir in the onions and cook over a medium heat until transparent.
- Add the Rajah Curry Powder and fry, then add the beef mince.
- Cook until lightly browned and crumbly.
- Soak the slice of white bread in the milk and carefully squeeze out the milk from the bread. Do not discard the remaining milk as it will be used for the custard topping.
- Mash the soggy bread with a fork then add it to the beef mince together with the sugar, Robertsons Black Pepper, Robertsons Turmeric, vinegar, chutney and raisins.
- Stir well to combine and allow to simmer for 5 minutes.
- Spoon the mixture into a greased baking dish and insert the Robertsons Bay Leaves on top.
- Bake for 20 minutes in the oven in order to dry out the mince.
- In the meantime, beat the eggs with the remaining milk. When the mince mixture is ready, pour the egg over the mince and return to the oven for a further 20 - 25 minutes. Allow to bake until the topping has set and is golden brown.
- Serve with steamed rice (traditionally yellow!) and extra chutney.
- Nut Free
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