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  • 15 minutes
  • 45 minutes
  • 4

From kitchen to table in 60 minutes, this savoury one-dish meal is a staple dish of South Africa that has its origins in Malaysia.


  • 2 slices white bread
  • knob of butter
  • 1 onion, peeled and chopped
  • 1 tsp ground ginger
  • 1 tblsp brown sugar
  • 2 tsp turmeric
  • 1 tsp curry powder
  • 500 grams lean minced beef or minced lamb
  • ½ cup beef stock
  • ½ cup raisins or sultanas
  • ¼ cup chutney
  • 1 tblsp vinegar
  • 2 tblsp Worcestershire sauce
  • 2 tblsp tomato paste or sauce
  • 1½ cups milk
  • 3 eggs


  1. Soak the bread in ¼ cup water for 5 minutes then squeeze out excess moisture and break up roughly with a fork.
  2. Heat the butter in a large frying pan and cook the onion for 3-4 minutes until fragrant. Add the ginger, brown sugar, turmeric and curry powder and continue cooking for a further 3-5 minutes until the onion is soft. Set aside.
  3. Add the minced beef or lamb to the pan and brown well. Return the onion mixture to the pan with the bread, beef stock, raisins or sultanas, chutney, vinegar, Worcestershire sauce and tomato paste. Stir well and simmer for 15 minutes. Spoon the mixture into an ovenproof dish.
  4. Beat the milk and eggs together and pour over the mince.
  5. Bake at 180ºC for 45 minutes or until the egg mixture on top has set. Garnish with fresh herbs and serve immediately.

Comments (1)

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Amy Cummins | 14 March 2012

This is quite a tasty dish and my 4 year old and 8 year old sons both love it. They did not like the eggy topping however so I now make it with a cheese sauce topping instead.