Makes 8–10 generous servings
Preparation time: 30 minutes
Cooking time: 1 hour, 30 minutes
Oven temperature: 180°C
• 5 thick slices day-old white bread
• 250ml milk
• 15ml olive oil
• 30ml butter
• 2 large onions, chopped
• 3 plump cloves garlic, chopped
• 30ml masala
• 10ml ground turmeric
• 10ml ground cumin
• 10ml ground coriander
• 3 cloves
• 2cm fresh ginger, peeled and grated
• 1 red chilli, finely chopped
• 30ml chutney
• 30ml apricot jam
• 125ml sultanas or soft dried apricots, chopped
• 125ml almond flakes, toasted
• a generous pinch of dried herbs
• 5ml sea salt flakes
• freshly ground black pepper to taste
• 1kg lean mince
• 5 eggs
• 300ml double-cream yoghurt
• 8 lemon or bay leaves
• thinly sliced lemon (optional)
• sliced banana and coconut to serve
1. Soak the bread in the milk. Once the bread is soaked, use a fork to mash the bread in the milk and set aside.
2. Heat the oil and butter together and sauté the onions until glossy. Add the garlic, masala, spices, ginger and chilli and fry for a few minutes until fragrant. Stir in the rest of the main ingredients, except the mince, as well as the bread-and-milk mixture, mix well and remove from the heat to cool.
3. Preheat the oven. Mix the cooled onion mixture through the mince and place in a large ovenproof dish. Beat the eggs and yoghurt together, season with salt and pepper and pour over the mince mixture.
4. Garnish with lemon or bay leaves and, if desired, some thinly sliced lemon. Bake for about 1 hour; increase the oven temperature to 200°C and give the custard topping another 5–10 minutes in the oven to brown nicely. Serve with yellow rice, sliced banana, extra chutney and coconut.
Tip: The mince mixture can be prepared a day ahead.