Serves 4 – 6


2 Onions, finely chopped
25 g Butter
25 ml Medium curry powder
1 Big tomatoe, grated
10 ml Fine apricot jam
250 ml Water
7 ml Salt

1 kg beef mince
2 Thick slices of white bread
300 ml Milk
6 Whole almonds
2 Eggs
Fresh lemon leaves


  1. Preheat oven to 180°C.
  2. Sauté onions until soft.
  3. Add curry powder and braai for 2 minutes.
  4. Add tomatoe, jam, water and salt and heat to boil.
  5. Add meat, stir with a fork until mixed and allow to cook for 5 minutes.
  6. Soak bread in milk, press milk out (keep milk) and add bread and almonds to meat mixture and mix well – for extra flavour, add 125ml raisins to the mixture after you added the almonds.
  7. If there is water in the mixture at this stage – cook it for 5 – 10 minutes to cook off the water.
  8. Pour mixture in a biggish smeared bake dish.
  9. Beat eggs and milk and pour over dish.
  10. Put a few leaves here and there in meat mixture.
  11. Bake for 30 minutes – if not set properly – bake for a further 5 minutes.
  12. Serve with white rice, sliced banana mixed with a little mayonnaise, coconut and chutney.