Cape Malay Curry blend adds a rich flavour to this South African classic of curried minced lamb
baked with a savoury custard.
450g minced lamb
1 tbsp oil
2 slices white bread
2 tbsp Spice Fusion Cape Malay Curry blend
1 garlic clove, crushed
1 apple, peeled, cored, finely chopped
1 tbsp mango chutney salt and black pepper
1-2 chillies, finely chopped
2 tbsp cider vinegar
1 tsp lemon juice
1 tsp brown sugar
1 bay leaf
2 eggs, lightly beaten
200ml milk
Heat oil in large pan and cook onion, garlic and Cape Malay Curry blend for 3 minutes.
Add mince and cook for a further 3 minutes.
Add bread, which will fall to pieces as you stir it in, and all the other ingredients except
the eggs and milk.
Cook for a few more minutes, then transfer into a casserole dish.
Add eggs to milk and whisk until well blended then pour over mince.
Place dish uncovered in preheated 170°C oven for 30-40 minutes or until golden brown.
