100g thick slice of multigrain bread, crust removed
375 ml milk
1 ½ tbsp of oil
2 tsp of butter
2 onions, sliced
2 cloves garlic, crushed…(I slice them thinly, sprinkle with salt and crush with the blade of a knife)
2 tbsps. of curry powder
1 tsp of salt
2 tbsps of chutney
1 tbsp of smooth apricot jam
1 tbsp of Worcester sauce
1 tsp of turmeric
1 ½ tbsp of brown vinegar
1 kg raw mince
½ cup of sultanas or cranberries
⅓ cup of shredded coconut
2 tbsp of pumpkin seeds
2 tbsp of sliced almonds, toasted
A pinch each of salt and turmeric
6 bay leaves
Preheat Oven to 180°C.
Soak bread in milk. Heat oil and butter in large pan and fry onions and garlic. When onions are soft, add curry powder, salt, chutney, jam, Worcester sauce, turmeric and vinegar and mix well. Drain and mash bread and reserve milk. Add bread to pan together with mince and sultanas. Cook over low heat, stirring, and when meat loses its pinkness, remove from stove. Add 1 beaten egg, mix well, and spoon into a greased, 28 x 16 cm baking dish and level the top.
Beat remaining eggs with reserved milk (you should have 300 ml, or a little more) and the salt and turmeric. Pour over meat mixture and put a few bay leaves on top.
Stand dish in a larger pan of water (this is important to prevent drying out) and bake, uncovered, at 180°C for 1 hour or until set.
Serve with rice, coconut, chutney, nuts and bananas.
Always read the label and follow the directions for use.