Traditionally served with yellow rice, sliced banana, chutney. Serving with fresh corn on the cob or even fresh green vegetables is also a nice variation.
– From getaway.co.za
500g beef mince
1 large carrot – peeled and grated
2 onions – chopped
10 ml chopped garlic
5 ml ground coriander
5 ml ground ginger
5 ml curry powder
5 ml cinnamon
5 ml turmeric
5 ml sugar / apricot jam
5 ml salt
15ml fresh lemon juice/white vinegar
2 thick slices of white bread soaked in milk
125ml almond slivers/flaked almonds
3 – 4 bay leaves
250ml milk or buttermilk
Seasoning to taste
Fry the onion and garlic in the oil and add the mince. Cook this until the mince is nice and crumbly – not big lumps (use a wooden spoon or a fork to separate bits). Add all the spices and the carrot. Add the lemon juice and mix in.
Add the soaked white bread, making sure to mix it in properly (you shouldn’t be able to see big chunks of bread). Add the almonds and mix through.
Spoon the mix into a medium sized oven dish and level it with the back of a spoon.
Lightly whisk together the milk/buttermilk and eggs.
Pour the milk and egg mixture over the mince mixture that is in the oven proof dish and poke the bay leaves in the mince for decoration.
Bake at 180 – 190 for about 40 minutes. The egg custard should be firm and set and a golden brown color.