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15 ml sunflower oil
30 ml butter
1 large onion, chopped
2 cloves garlic, crushed
4 cm piece ginger, grated
30 ml brown sugar
15 ml mild curry powder
5 ml turmeric
1 kg beef mince
80 ml raisins
60 ml almond slivers (optional)
60 ml apricot jam
20 ml brown vinegar
15 ml Worcestershire sauce
2 slices white bread soaked in 250 ml milk
Salt & freshly ground black pepper to taste
250 ml LANCEWOOD® Buttermilk - shake well before opening
15 ml cake flour
2 extra large eggs
6 bay leaves
Preheat the oven to 180°C. Grease a large ovenproof dish. Heat the oil and butter together and fry the onion, garlic and ginger until soft. Add the sugar, curry powder and turmeric and fry gently for 1 minute. Add the mince and brown. Add the raisins and almonds. Stir in the apricot jam, vinegar and Worcestershire sauce. Mash the bread with a fork and add to the mince mixture. Simmer over low heat for 5 – 10 minutes until most of the liquid has cooked away. Season to taste and spoon into the prepared dish.
Beat the buttermilk, flour and eggs together. Pour over the mince and arrange the bay leaves on top. Bake for 30 – 40 minutes until set and golden on top.
Serve with yellow rice, LANCEWOOD® Double Cream Plain Yoghurt, sliced bananas, chutney and extra coriander.
HINTS & TIPS:
Use dried cranberries or diced Turkish apricots instead of raisins.
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