This quintessential Cape Malay dish—lightly curried beef or lamb mince topped with an egg custard—is usually served with turmeric-flavored rice and a dab of fruit chutney.
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Ingredients:
2 tablespoons vegetable oil
2 onions, peeled and sliced
2 1/4 pounds minced beef or lamb
1 thick slice of white bread
1 cup milk
1 tablespoon curry powder
1 1/2 tablespoons sugar
2 teaspoons salt
Freshly ground pepper (about 1/2 teaspoon)
3/4 teaspoon turmeric
1 1/2 tablespoons malt vinegar
1/2 cup seedless raisins
2 tablespoons fruit chutney
2 bay or fresh lemon leaves
2 medium eggs
Directions:
Preheat oven to 350°F (176°C). Heat oil in pan and sauteé onions over medium heat until transparent. Add minced meat and cook until lightly browned and crumbly.
Soak bread in half the milk, squeeze out the excess liquid, and mash with a fork. Pour the squeezed-out milk back into the remaining milk and set aside. Add the mashed bread, curry powder, sugar, salt, pepper, turmeric, vinegar, raisins, and chutney to fried meat and onions and mix. Spoon mixture into a greased baking dish, and place bay or lemon leaves on top. Bake in oven for 50-60 minutes.
Beat eggs with milk and pour over the mixture approximately 25-30 minutes before the end of baking time.
Servings: Serves six.
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