The original Cape Malay South African classic.
Serves up to eight people, but you can adjust it to make the recipe smaller.

Need an egg free option? Find a plant-based version here.

Ingredients

• 1 Slice crustless bread / wholewheat, white or gluten-free
• 375 ml Any milk
• 25 ml Oil
• 10ml Butter or marg
• 2 Onions, sliced
• 2 Cloves garlic, crushed
• 25 ml curry powder
• 10ml Salt
• 25ml chutney
• 15ml apricot jam
• 15ml Worcester sauce
• 5ml Turmeric
• 25ml brown vinegar
• 1 kg Mince / lentils or mince alternative
• 100 ml sultanas or raisins
• 3 eggs / egg free option - butternut or tofu
• Pinch of salt and turmeric
• Bay leaves

Cooking method

1. Soak bread in milk
2. Heat oil and butter in large pan and fry onions and garlic
3. When onions are soft, add curry powder, salt, chutney, jam, Worcester sauce, turmeric and vinegar and mix well
4. Drain and mash bread and reserve milk
5. Add bread to pan together with mince and sultanas
6. Cook over low heat, stirring, and when meat loses its pinkness, remove from stove
7. Add 1 beaten egg, mix well, then spoon into a greased 28 x 16 cm baking dish and level the top
8. Beat remaining eggs with reserved milk (you should have 300ml, or a little more) and the salt and turmeric
9. Pour over meat mixture and put a few bay leaves on top
10. Stand dish in a larger pan of water (this is important to prevent drying out) and bake, uncovered, at 180 degrees celsius for 1 hour or until set.

Serve with rice, coconut, chutney, nuts and bananas.

Adapted from the original recipe on Getaway magazine.