2 slices white bread
2 medium onions (chopped)
2 x 500g Beef Mince
3 level tbsp. curry powder
2 eating apples (peeled, cored and diced)
4 tbsp. raisins
2 tbsp. tomato purée
4 tbsp. Mango Chutney
4 free-range eggs
4 bay leaves
Pre-heat the oven to 160°C. Break the bread into small pieces and soak in 200ml milk.
Cook the onion and mince in a non-stick frying pan until the meat changes colour. Stir in the curry powder and cook for 1 minute (this is best done in two batches).
Add the apple, sultanas, tomato purée, chutney and soaked bread and milk, and stir until well mixed. Season, then spoon into two ovenproof dishes, about 1 litre each. Cover with foil and cook in the oven for 45 minutes.
Lightly beat the eggs with the rest of the milk and pour over the two dishes. Put the bay leaves on top and cook uncovered for another 30 minutes.
Cooks in: 1h 45min.
Pairs well with Survivor Pinotage.