12:25 am on 16 June 2007

(Serves 8)


  • 1 thick slice white bread
  • 1 and a half cups milk
  • 2 tablespoons oil
  • 2 medium onions, finely chopped
  • 1 large knob fresh ginger, grated
  • 3 cloves garlic, crushed
  • 3 tablespoons curry powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 kg minced beef
  • 1 large carrot, coarsely grated
  • 3 tablespoons fruit chutney
  • 2 teaspoons salt
  • 1 egg, beaten
  • 4 tablespoons seedless raisins
  • 1 cup tomato puree


  • 2 eggs
  • large pinches salt and turmeric
  • 6 bay leaves
  • flaked almonds


Soak the bread in the milk. Heat the oil in a large frying pan and fry the onions, ginger and garlic. Add curry and spices. Stir until aromatic, adding a little water to prevent scorching. Add minced beef and stir until no longer pink. Add remaining ingredients, including the squeezed out bread. (Reserve the milk). Mix well and spread in a large lightly oiled baking dish (20x30cm). Bake at 160 for 45 minutes.

To make the topping, whisk eggs with the reserved milk, salt and turmeric. Pour over the baked meat. Slip in the bay leaves and scatter the almonds. Bake for another 45 minutes.

From ‘Fabulous Food’ by Lynn Bedford Hall (Struik/New Holland)

From Afternoons with Jesse Mulligan

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