Saturday, 19 November 2011


My take on a traditional South African dish...


25g butter
1 large onion, finely chopped
2 garlic cloves, crushed
1 piece of fresh ginger, finely chopped
1 tbsp garam masala
2 bay leaves
2 tsp tumeric
400g minced beef
1 cup vegetable stock
4 tbsp homemade plum chutney
Chopped fresh parsley
Salt and pepper

For the topping

250ml milk
3 large eggs

Preheat the oven to 180 C.
Melt the butter into a saucepan and cook the onion and garlic until soft and golden.
Stir in the ginger, garam masala, bay leaves, and tumeric.
Add in the minced beef into the pan and fry until deep golden brown.
Add the stock and plum chutney. Bring to the boil and then simmer, uncovered, until most of the stock has been absorbed and the beef is dry.
Stir in parsley and season.
Spoon the mixture into a shallow oven-proof dish and leave to cool.

For the topping: whisk the eggs in a medium bowl, stir in the milk and turmeric and season with salt and freshly ground black pepper.
Pour the topping over the meat in the dish. Put straight into the oven and bake for about 30-40 minutes, or until the topping is set and golden and the filling is bubbling hot.