This classic South African dinner dish is always a winner. While this recipe makes enough to fill about six to eight ramekins, you can also bake it all together in a casserole dish – no need to adjust the cooking time. And where the recipe calls for you to simmer the mince, keep a close eye on it, as the mince sauce is thickened by the bread and will catch easily.
- 2 slices thick white bread, crusts removed
- 375 ml (1½ C) milk
- 1 large onion, chopped
- 15 ml (1 T) sunflower oil
- 1 kg lean beef mince
- 30 ml (2 T) Rhodes Apricot Jam Superfine
- 60 ml (4 T) lemon juice, freshly squeezed
- 15 ml (1 T) medium curry powder
- 5 ml (1 t) garam masala
- 125 ml (½ C) raisins
- 10 dried apricots, sliced
- 65 ml (¼ C) almonds, chopped
- salt and coarsely ground black pepper
- 6 bay leaves
- 3 eggs
- 5 ml (1 t) ground turmeric
- Soak the bread in 125 ml (½ C) of the milk.
- Then, in a large frying pan, fry the onion in the oil until soft and fragrant.
- Add the mince and brown.
- Drain and discard any excess fat from the pan and add the Rhodes Smooth Apricot Jam, lemon juice, curry powder and garam masala.
- Simmer for 5 - 10 minutes then stir in the soaked bread, raisins, apricots and almonds.
- Season to taste and simmer for a further 10 minutes.
- Spoon the mince into a casserole and press the bay leaves lightly into the top.
- Whisk together the remaining 250 ml (1 C) milk and the eggs.
- Add the turmeric and season to taste.
- Gently pour the milk mixture over the mince and bake in a preheated oven at 180 °C for 40 - 50 minutes or until the custard is set.
- Serve with rice, chutney and sambals.