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Ingredients
Mince:
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
Topping:
250 ml LANCEWOOD® Buttermilk - shake well before opening
15 ml cake flour
2 extra large eggs
6 bay leaves
Method
Mince:
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.
Topping:
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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