Makes 4-6 servings
2 slices bread of your choice
2 red onions, chopped
2 garlic cloves, crushed
1kg packet lean minced beef
2 tbsp curry paste
1 tsp dried mixed herbs
5 allspice berries
2 tbsp. peach or mango chutney
3 tbsp. sultanas
6 bay leaves
For the topping
1 cup Kabrita Full Cream Goat Milk, reconstituted
2 large eggs
1. Heat oven to 180°C. Pour cold water over the bread and set aside to soak.
2. Meanwhile, fry the onions in the butter, stirring regularly for 10 minutes until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp. salt and plenty of ground black pepper.
3. Cover and simmer for 10 minutes. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
4. For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.
TiP: Serve with fluffy yellow rice and sambals
Get all the ingredients at your favourite retailer.
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