Another Proudly South African dish.

You'll need:

  • 2 tbsp  Olive oil

  • 500g    Lean mince meat (lamb or beef)
  • 2 slices  Bread
  • 250ml   Milk
  • ¼ tsp    Salt
  • 1 tbsp   Curry powder
  • 1 tsp     Turmeric
  • 1 tsp     Ground cinnamon
  • ½ tsp    Coriander
  • 30ml     Vinegar
  • 125ml    Seedless raisins
  • 125ml    Whole, peeled almonds (optional)
  • 3 tbsp    Chutney
  • 2           Onions, finely chopped
  • 1           Carrot, grated
  • 2           Eggs
  • Bay leaves, to taste
  • Method:

    1. Fry the onion, garlic, green pepper and carrot in a bit of olive oil until light brown.

  • In a separate pan, heat the rest of the rest of the olive oil and fry the mince until just about cooked.
  • Dip the bread in the milk and squeeze the excess milk out before breaking it into fine pieces.
  • Mix 125ml of the milk with one of the eggs and the salt and set aside.
  • Mix the mince, bread and cooked vegetables as well as the rest of the ingredients (but not the milk mixture you set aside) together well.
  • Spoon into an ovenproof dish.
  • "Plant" the bay leaves on top with their stems facing downwards.
  • Bake in the oven for 30 minutes at 180°C.
  • About 20 minutes before it's done pour the milk and egg mixture over the dish.
  • Return to the oven until ready to serve.
  • *Recipe adapted from Kook & Geniet.

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