Cape Malay Curried Mince Bake with Egg Custard

What you need

• 2 slices white bread, crusts removed
• 250 ml (1 cup) whole milk
• 2 tbsp vegetable oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 1 1/2 tbsp mild curry powder
• 1 tsp ground turmeric
• 800 g (1 3/4 lb) ground beef
• 40 g (1/4 cup) raisins
• 3 tbsp fruit chutney, such as peach or apricot
• 2 tbsp lemon juice
• 1 tsp salt, plus a pinch for the custard
• 1/2 tsp black pepper
• 2 eggs
• 4 bay leaves

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F).

2. 2

   Tear the bread into pieces and soak it in the milk.

3. 3

   Heat the oil in a large frying pan over medium heat and cook the onions until soft and golden, 8-10 min.

4. 4

   Add the garlic, curry powder and turmeric and stir for 1 min until fragrant.

5. 5

   Add the beef and cook, breaking it up, until it is browned and cooked through with no pink left, 8-10 min. Spoon off excess fat.

6. 6

   Squeeze the milk out of the bread into a bowl and keep that milk for the custard.

7. 7

   Stir the squeezed bread, raisins, chutney, lemon juice, 1 tsp salt and pepper into the beef. Taste and adjust.

8. 8

   Spread the mixture in a 20 x 30 cm (8 x 12 in) baking dish and press it level.

9. 9

   Whisk the eggs with the reserved milk and a pinch of salt. Top it up with a little extra milk if you have less than 200 ml.

10. 10

    Pour the egg mixture evenly over the meat and tuck the bay leaves into the surface.

11. 11

    Bake until the custard is set and golden brown on top, 35-40 min.

12. 12

    Rest for 10 min, remove the bay leaves and serve with yellow rice.

Imported from carnediem.blog. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.