30 ml butter
2 onions, peeled and sliced
2 teaspoons minced garlic
25 ml curry powder
5 ml cumin
5 ml ginger
25 ml turmeric
1 kg beef mince
1 apple, grated
1 tomato, chopped
100 ml cranberries, soaked in boiling water and drained
325 ml cream
salt and pepper
Preheat the oven to 180 °C.
Heat oil in a medium pan. Sauté the onions and garlic over a medium heat until transparent.
Add the curry powder and spices and fry for a minute until fragrant.
Add the apple, tomato and soaked cranberries and cook for about 2 minutes.
Now add the beef mince and mix well. No need to cook the mince.
Place mince in greased oven proof dish.
Bake 15 minutes and remove from oven.
Now whisk the eggs with the cream and season with salt and pepper and pour over the mince.
Arrange the bay leaves on top.
Bake for a further 25 to 30 minutes or until the custard has set.
Recipe and photo: Louise Venter