Ingredients
500g beef mince
2 Tblsp sunflower oil
1 large carrot, peeled and grated
2 onions, chopped
2 tsp garlic, crushed
1 tsp each of ground coriander, ground ginger, curry powder, cinnamon, turmeric, sugar / apricot jam, salt
1 Tblsp fresh lemon juice or white vinegar
thick slice of white bread soaked in milk
1/2 cup flaked almonds
4 bay leaves
1 cup milk or buttermilk
2 eggs
Method
Fry the onion and garlic in the oil and add the mince. Cook this until the mince is browned and crumbly – not lumpy. Use a wooden spoon or a fork to remove lumps. Add the spices, carrot and lemon juice and mix through.
Mix in the soaked white bread, making sure that there are no lumps. Add the almonds and mix through.
Lightly whisk together the milk or buttermilk and eggs. Spoon the mince mixture into a medium sized oven dish and level it with the back of a spoon. Pour the milk and egg mixture (the custard) over and lay the bay leaves on top.
Bake at 180° C for about 40 minutes. The egg custard should be set and a golden brown colour.
