← Nouns Cooking · West & East African

Ingredients

• 2 slices white bread, crusts removed
• 300 ml whole milk, divided
• 2 tbsp Butter
• 2 Onion, chopped
• 2 cloves Garlic, crushed
• 1 kg beef or lamb mince
• 2 tbsp medium curry powder
• 1 tsp Ground turmeric
• 1 tsp Dried mixed herbs
• ¼ tsp ground cloves
• ¼ tsp Allspice
• 2 tbsp apricot jam or fruit chutney
• 1 tbsp Cider vinegar
• 3 tbsp raisins or sultanas
• 1 Apple, peeled and grated (optional)
• 1½ tsp Salt
• 2 large eggs
• 6 Bay leaves

Method

1. Heat the oven to 180°C (350°F). Tear the bread into a small bowl and soak it in 100 ml of the milk.
2. Melt the butter in a large frying pan over medium heat and cook the onions for 8–10 min until soft and golden. Add the garlic for 1 minute.
3. Turn up the heat, add the mince and cook for 5–8 min, breaking it up, until browned. Stir in the curry powder, turmeric, herbs, cloves and allspice and cook for 1 minute.
4. Mash in the soaked bread with its milk, then the jam, vinegar, raisins, apple (if using) and 1 tsp of the salt. Cook for 2 min, taste and adjust.
5. Spread the mince in a 2 litre ovenproof dish and press it down flat.
6. Beat the eggs with the remaining 200 ml milk and the rest of the salt. Pour it over the mince and tuck the bay leaves in upright.
7. Bake for 35–40 min until the custard is set and golden. Rest for 5 min, then serve with yellow rice, chutney and sliced banana.

Tips

• Use gluten-free bread to make it gluten-free.
• Leftovers reheat well and are great in a toasted sandwich.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food The Daring Gourmet Woolworths TASTE