Serves: 4–6 | Prep Time: 20 min | Cook Time: 45 min

Ingredients:

For the Meat Filling:

• 2 tbsp oil or butter
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 500g beef or lamb mince
• 1 thick slice white bread, soaked in ½ cup milk
• 1 tbsp mild curry powder
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• Salt and pepper to taste
• 2 tbsp fruit chutney (e.g. Mrs. Ball’s)
• 1 tbsp apricot jam
• 2 tsp white vinegar or lemon juice
• 1 tbsp sugar (optional)
• ¼ cup raisins or sultanas
• 1 grated apple (optional)
• 2 bay leaves

For the Custard Topping:

• 2 eggs
• ½ cup milk
• Pinch of salt
• A few bay leaves for garnish

Method:

1. Preheat oven to 180°C (350°F).
2. Prepare the filling:
   Heat oil in a large pan. Sauté the onion until soft, then add garlic and cook for 1 minute.
3. Add the mince and cook until browned. Break up clumps with a spoon as it cooks.
4. Squeeze excess milk from the soaked bread and mash the bread — set the milk aside for the topping. Add mashed bread to the meat.
5. Stir in curry powder, turmeric, cumin, coriander, cinnamon, chutney, jam, vinegar, sugar, raisins, and apple (if using). Season with salt and pepper.
6. Simmer for 10 minutes, stirring occasionally. Remove from heat.
7. Transfer to a greased baking dish. Flatten the top and tuck in 2 bay leaves.
8. Make the custard topping:
   Beat eggs with the reserved milk (top up to ½ cup if needed) and add a pinch of salt. Pour gently over the meat mixture.
9. Bake for 30–40 minutes, or until the custard is set and golden. Garnish with extra bay leaves.

Serve with:

• Yellow rice (with turmeric and raisins)
• Blatjang (fruit chutney)
• Sliced bananas, coconut, and tomato sambal (for a full Cape Malay plate)