500g beef mince<\/p>\n
2 Tblsp sunflower oil<\/p>
1 large carrot, peeled and grated<\/p>\n
2 onions, chopped<\/p>
2 tsp garlic, crushed<\/p>\n
1 tsp each of ground coriander, ground ginger, curry powder, cinnamon, turmeric, sugar \/ apricot jam, salt<\/p>\n
1 Tblsp fresh lemon juice or white vinegar<\/p>\n
thick slice of white bread soaked in milk<\/p>\n
1\/2 cup flaked almonds<\/p>\n
4 bay leaves<\/p>\n
1 cup milk or buttermilk<\/p>\n
2 eggs<\/p>\n
Fry the onion and garlic in the oil and add the mince. Cook this until the mince is browned and crumbly \u2013 not lumpy. Use a wooden spoon or a fork to remove lumps. Add the spices, carrot and lemon juice and mix through.<\/p>\n
Mix in the soaked white bread, making sure that there are no lumps. Add the almonds and mix through.<\/p>\n
Lightly whisk together the milk or buttermilk and eggs. Spoon the mince mixture into a medium sized oven dish and level it with the back of a spoon. Pour the milk and egg mixture (the custard) over and lay the bay leaves on top.<\/p>\n
Bake at 180\u00b0 C for about 40 minutes. The egg custard should be set and a golden brown colour.<\/p>\n
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