|15 ml||fresh chillies — 573|
|onions, finely chopped||onion — finely chopped|
|2 tsp||garlic — cloves, finely chopped|
|1 kg||beef mince|
|4 tsp||curry powder|
|freshly ground black pepper — to season|
|2 Tbs||lemon juice|
|2 Tbs||jam — apricot, fine|
|2 Tbs||brown sugar|
|2 Tbs||Worcestershire sauce|
|2 Tbs||tomato sauce|
|2||bread — sliced white, soaked in milk|
|salt and freshly ground black pepper|
First off, in a large saucepan, heat the olive oil and saute the onion and garlic.
Add the beef mince and brown – you can add ½ cup of water to help with the browning of the meat. This will take about 10 minutes.
In a mixing bowl combine the curry powder, turmeric, salt, black pepper, lemon juice, jam, chutney, sugar, tomato sauce and soaked bread. Mix until combined.
Add the sauce to the browned meat, and simmer for 30 minutes, mixing through regularly.
Transfer the meat to an oven safe baking dish.
In a mixing bowl – combine the eggs, milk and seasoning. Gently pour the egg mixture over the meat and add the bay leaves.
Bake for 30 – 40 minutes at 180 degrees Celsius until the egg has set.
Serve with yellow rice, sweet pumpkin and green bean mash.