INGREDIENTS:

• 1 thick slice of white bread, crusts removed
• 250ml (1 cup) milk
• 2 onions, chopped
• 30ml (2 tbsp) oil
• 30ml (2 tbsp) curry powder (or 20ml (4 tsp) curry paste)
• 30ml (2 tbsp) white vinegar
• 15ml (1tbsp) smooth apricot jam
• 1kg beef mince + salt and pepper
• lemon leaves
• 2 large eggs

METHOD:

Soak the bread in half the milk, then mash.Fry the onions in the oil till soft, then add the curry powder or paste. Add the vinegar, bread, jam and mince. Cook, stirring from time to time till meat begins to brown. Mash with a fork to loosen and season. Transfer to a 2-litre baking dish and smooth down with a spoon. Stud the top with lemon leaves, pressing them into the mince. Bake at 170°C for 15 minutes. Remove from the oven. Beat the eggs and remaining milk together. Pour over the mince and bake for a further 15-20 minutes until the custard has set. Serves 6-8.