50 min cooking time

15 min preparation time

Serves 6 – 8


1 slice of white bread
250 ml (1 cup) Clover Fresh Full Cream Milk
Clover Mooi River Salted Choice Butter
1 onion, finely chopped
1 kg beef mincemeat
125 ml ( ½ cup) raisins
15 ml (1 tbsp) apricot jam

45 ml (3 tbsp) chutney
60 ml (4 tbsp) Clover Krush Mango Peach
10 ml (2 tsp) mild curry powder
10 ml (2 tsp) turmeric
5 ml (1 tsp) salt
3 eggs
2 bay leaves


  1. Preheat the oven to 180 °C and butter a 30 cm x 20 cm oven dish.
  2. Soak the bread in 125 ml (½ cup) of the milk. Set aside the remaining 125 ml (½ cup) of milk.
  3. Melt butter in a saucepan and fry the onion until soft and translucent.
  4. Add the mincemeat. Stir-fry the mincemeat until its colour changes and there are no more lumps.
  5. Stir the rest of the ingredients, except for the remaining milk, eggs, and bay leaves, into the mincemeat mixture. Remove the saucepan from the heat.
  6. Express the milk from the soaked bread. Stir the bread into the mincemeat mixture until thoroughly mixed. Spoon the mincemeat mixture into the prepared oven dish.
  7. Beat the remaining milk and eggs with a fork until mixed and pour over the mincemeat mixture.
  8. Press the bay leaves into the meat mixture and bake for 50 minutes or until set in the middle.
  9. Serve hot with yellow rice.