1 thick slice of day-old bread

1 cup milk

1 onion, sliced

3 cloves garlic, chopped

2 tbsp fruit chutney

2 tbsp garam masala 

1/4 cup Worcestershire sauce

1 tbsp fig or apricot jam (apricot is the classic version)

1/4 cup cider vinegar

1 kg minced lamb or beef

1/4 cup dried sultanas

1/4 cup dried cherries

4 eggs

1 tbsp tumeric powder

3 lemon leaves

 

1. Soak bread in milk for at least 10 minutes. 

2. Heat some butter in a pan and cook the onions and garlic on a low heat until fragrant.

3. Add chutney, curry, Worcestershire, jam and vinegar. Cook for about a minute.

4. Pull the bread out of the milk, and squeeze as much liquid as you can out with your hands. Save the milk for the custard topping.

5. Add the mince, squeezed bread, sultanas and cherries to the pan and cook until meat is browned. Check for seasoning, and then stir one egg through. Transfer to a baking dish.

6. In a bowl, combine the bread-y milk with the remaining 3 eggs. Add a big pinch of salt, some cracked pepper, and your tumeric.

7. Place your lemon leaves on top of the meat mixture. Pour the custard on top.

8. Bake at 180c for 30-40 minutes, or until the custard is golden brown.