South African dish made with mince – spiced with curry powder

Serves 4 (plus a meal for 4 to freeze)



2 slices  white bread

500ml Trewithen Cornish Farm Dairy milk

2 medium white onions – chopped

1kg Lobbs Farm Shop extra lean mince

3 level tablespoons curry powder

2 eating apples – peeled, cored & diced

4 tablespoons Natures Garden sultanas

2 tablespoons Suma tomato puree

4 tablespoons Cherry Tree mango chutney

4  large free range eggs

4  bay leaves

Cotna mixed leaves salad to serve


  • Preheat the oven to 160°C/140°C fan/Gas 3. Break the bread into small pieces & soak in 200ml milk
  • Cook the onion & mince in a non stick frying pan until the meat changes colour. Stir in the curry powder & cook for 1 minute (this is best done in two batches)
  • Add the apple, sultanas, tomato puree, chutney, soaked bread & milk then stir until well mixed.
  • Season, then spoon into 2 ovenproof dishes, about 1litre capacity each. Cover with foil & cook in the oven for 45 minutes.
  • Lightly beat the eggs with the rest of the milk & pour over the two dishes. Put the bay leaves on top & cook uncovered for another 30 minutes. Serve one dish with mixed salad & the let the other dish cool before covering with cling film & freezing

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