2 hours 15 min

    A mild sweet South African curry dish I've jazzed up. Beef mince is cooked with fruit and savory spices.


    Lancashire, England, UK
    4 people made this

    Serves: 6 

    • 400g mince beef
    • oil as needed
    • 2 cloves crushed garlic
    • 1 large onion, chopped
    • 2 sticks celery, finely chopped
    • 1 red pepper, chopped
    • 30g diced dry apricots
    • 30g sultanas
    • 1 tablespoon ground almonds
    • 1 tablespoon dessicated coconut
    • 3 tablespoons Madras curry powder
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon ground ginger
    • 1 (400g) tin chopped tomatoes
    • 2 tablespoons tomato puree
    • 500ml beef stock
    • salt and ground black pepper
    • 50g apricot jam
    • 1 good handful fresh coriander
    • 6 eggs
    • 50ml milk

    Prep:2hr  ›  Cook:15min  ›  Ready in:2hr15min 

    1. In a medium sized sauce pan gently brown off your mince in a little oil (preferably corn oil but veg will do). Once cooked decant into a colander to drain off any excess fat.
    2. Whilst your beef drains, gently fry your garlic, onion, celery and red pepper until soft.
    3. Return your mince back to the pan along with apricots, sultanas, almond, coconut and spices and continue to fry for a further 5 minutes until all ingredients have infused.
    4. Add tomatoes, tomato puree and stock and simmer for about 25 to 30 minutes. Season to taste with salt and pepper.
    5. Preheat the oven to 180 C / Gas 4.
    6. Remove from the stove and add the jam and coriander and stir until the jam completely melts into your curry. Turn into a casserole dish, cool slightly and allow to form a skin.
    7. Beat together your eggs and milk and gently pour over your curry (tip- hold a spoon about 1cm over the curry and pour the egg mix into it to keep the eggs from sinking).
    8. Bake in the preheated oven until your eggs have firmed up, about 10 minutes.

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