- 1/2 cup boiled water
- 2 T mild curry powder
- 1/2 t turmeric
- 1/2 cup vinegar
- 1 t brown sugar
- 1/2 t ground all-spice
- 15 g seedless raisins
- 1 T apricot jam
- 2 T Mrs Ball\'s chutney
- 2 red onions, finely chopped
- 2 cloves garlic, finely chopped
- 15 g coriander, finely chopped
- 1 T sunflower oil
- 1 kg lean lamb mince
- Sea salt and freshly ground black pepper
- 2 slices day-old white bread, crusts removed and soaked in 1/2 cup milk
- 3 free-range eggs
- 1/2 cup milk
- 6 lemon leaves
Preheat the oven to 160°C. Mix the boiled water with the curry powder, turmeric, vinegar, brown sugar, all-spice, raisins, jam and chutney. Set aside.
In a large saucepan, fry the onion, garlic and coriander in the oil until transparent. Add the mince and briefly fry, then add the prepared curry mixture and season to taste. Stir for a few minutes until the mince is just cooked, then remove from the heat.
Squeeze the milk out of the bread and mix the latter into the meat mixture. Transfer to an ovenproof dish.
Lightly whisk the eggs with the milk and pour over the mince. Top with the lemon leaves and bake, uncovered, for 15 minutes or until the egg is set and golden.
Cook’s note: Serve with yellow rice and sambals.