| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 75 minutes |
| Serves | 6 |
| Cuisine | South African |
| Diet | Other |
| Preparation | Moderate |
| Calories | 885 |
| Fat | 46g |
| Saturates | 19g |
| Protein | 40g |
| Carbs | 75g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Soak the bread in 120ml milk until soft, then mash and set aside.
Finely dice the onions, mince the garlic and grate the ginger.
Heat the butter in a pan, sauté the onion for 10 minutes until golden. Add the garlic, ginger and 2 bay leaves, cook for 1–2 minutes until fragrant. Add the mince and brown, breaking it up with a spoon.
Grind the allspice and cloves, then stir in with the curry powder, white pepper, mixed herbs, turmeric, raisins and chutney. Cook for 2 minutes. Add the lemon juice and 125ml water, simmer for 5 minutes.
Remove the bay leaves, mix in the soaked bread and season with salt.
Spoon into a baking dish, smooth the top and press down lightly.
Whisk the eggs and 300ml milk, pour over the mince, scatter 4-6 bay leaves over.
Bake for 50 minutes to 1 hour until golden and set.
Serve warm and with yellow rice.
