Ingredients

• 2 slices thick white bread, crusts removed
• 375 ml (1½ cups) milk
• 15 ml (1 Tbsp) sunflower oil
• 1 large onion, chopped
• 1 kg lean beef mince
• 30 ml (2 Tbsp) Rhodes Quality Apricot Jam
• 60 ml (4 Tbsp) lemon juice, freshly squeezed
• 15 ml (1 Tbsp) Pakco Masala Mild & Spicy Curry Powder
• 5 ml (1 tsp) garam masala
• 1 x 410g can Rhodes Quality Chakalaka Mild and Spicy
• salt and coarsely ground black pepper
• 6 bay leaves
• 3 eggs
• 5 ml (1 tsp) ground turmeric

Method

1. Soak the bread in 125 ml of the milk.
2. Heat the oil in a large frying pan, and fry the onion until soft and fragrant.
3. Add the mince and brown.
4. Drain and discard any excess fat from the pan and add the Rhodes Quality Smooth Apricot Jam, lemon juice, Pakco Masala Mild & Spicy Curry Powder and the garam masala.
5. Simmer for 5 – 10 minutes then stir in the soaked bread.
6. Season to taste and simmer for a further 10 minutes.
7. Spoon the mince into a casserole dish.
8. Spread the Rhodes Quality Chakalaka Mild and Spicy over the mince and press the bay leaves lightly into the top.
9. Whisk together the remaining 250 ml (1 C) milk and the eggs.
10. Add the turmeric and season to taste.
11. Gently pour the milk mixture over the chakalaka mince and bake in an oven preheated to 180 °C for 40 minutes or until the custard is set.
12. Serve with rice.

Servings

Serves 4

Cooking Times

Prep Time: 20  minutes  Cooking Times: 40  minutes

Cooking Tip

For a more economical dish use half lean beef mince and half pork mince