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“This is a dish from the Malay cooks that were taken by the Dutch to SA”
1hr 20mins

Ingredients Nutrition


  1. Fry onions in oil (or butter) until lightly golden. Add the minced meat and cook over medium heat until it browns. Dish up.
  2. Mix together 60ml milk, one egg and the bread. Stir well and add apricots, apple, raisins, almonds, apricot jam, curry powder, vinegar, salt and pepper, garlic and garam masala. Add the meat mixture and stir lightly with a fork.
  3. Turn into a greased ovenproof dish. Press bay leaves onto the meat mixture.
  4. Bake at 160 ºC for 40 to 45 minutes. Whisk the remaining (three) eggs, (240ml) milk and turmeric powder. Season to taste.
  5. Pour over meat and continue to bake for a further 15 to 20 minutes or until set and golden.
  6. Serve with rice, chutney (spicy fruit chutney) or sambal.
  7. Note The South African sambal is not hot; it’s a blend of finely dicedgreen peppers, onions and tomatoes tossed with white wine vinegar.

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