Recipe by GT in SA
Another traditional South African dish, derived from the spicy cuisine of Malay slaves brought to the Cape of Good Hope by Dutch colonialists. Do not be put off by the list of ingredients, preparation is really quite simple and not at all time-consuming. The end result is well worth the effort.
- 1 kg lean ground beef
- 1 large onion, chopped
- 5 tablespoons curry powder, mild
- 4 tablespoons turmeric
- 4 bay leaves
- 1⁄2 cup red wine vinegar
- 1⁄2 cup sugar
- 1 tablespoon salt
- 1 cup water
- 1⁄2 cup beef stock
- 1⁄2 cup fruit chutney
- 1⁄4 cup seedless raisin
- 1 granny smith apple, grated
- 1 cup white breadcrumb
- 3 large eggs
- 1 1⁄4 cups milk
- 1⁄2 cup oil, your preference
Directions See How It's Made
- Preheat oven to 180°C.
- Sautee onion in heated oil until translucent.
- Add mince and bay leaves and stir-fry until brown.
- Mix curry powder, turmeric, sugar, salt, vinegar, water and beef stock and add to mince mix. Bring to boil.
- Add breadcrumbs, grated apple, chutney and raisins and stirr continuously until cooked, approximately 5 minute.
- Beat eggs and milk together.
- Add half of egg/milk custard to mince mix and stir through.
- Spoon mince mix into buttered ovenproof dish and smooth top.
- Pour remaining egg/milk custard over top of mince mix and bake in preheated oven at 180C until custard has set and golden brown, approximately 30 minute.
- Serve with yellow rice and chutney.