2 tbsp butter
1 tsp curry powder
2 medium onions, finely chopped
3 cloves of garlic
1 tsp grated ginger
600g mince beef
2 tbsp Mrs balls chutney
1 beef stock cube
1 tbsp vinegar
1 tbsp Worcester sauce
2 slices white crustless bread soaked in milk
125 ml milk (1/2 a cup)
2 tbsp double cream (optional)
1 level tsp turmeric
Salt and pepper to taste
Preheat oven to 170 degrees centigrade.
Fry the onions, garlic and ginger in the butter until soft and golden brown. Add the spices, the mince, vinegar, Worcester sauce and stock cube. When the mince has browned, add the pre-soaked bread and work into the mixture.
Transfer the mixture to a baking dish and bake, covered, in the oven for 40 minutes. Meanwhile, beat the egg, milk and turmeric to make the savoury custard mix.
Add cream for an extra rich custard topping. Season with a little salt and pepper. Remove the mince mixture from the oven, uncover, then pour the egg mix over. Arrange th bay leaves on top then return to the oven for a further 15 minutes.
The bay leaves should be fragrant and the surface of the custard, golden brown. Serve with rice.