• 2 lb ground minced beef/lamb
  • 2 medium onions, chopped finely
  • 1 tblsp oil
  • 1 tsp crushed garlic
  • 1 tsp freshly grated ginger
  • 1 tblsp tomato chutney
  • 2 slices of bread (soaked in ½ cup milk)
  • juice of ½ lemon
  • 0.5 tblsp curry powder
  • 1 tsp turmeric
  • 2 tblsp sugar
  • 0.5 cup raisins
  • seasoning.
  • topping:
  • 2 large eggs
  • 200 ml milk (retained from soaking the bread)


  • Preheat the oven to 170°C (325°F/Gas 3).
  • Heat the oil in a frying pan and add the onions and sauté until soft.
  • Add the garlic, ginger, curry powder, turmeric and mix quickly around to coat the onions in the spice.
  • Add the minced beef and continue to stir it over a medium heat until browned.
  • Soak the bread in the milk for approximately 10 minutes the strain off the milk (but keep it) and fluff it up with a fork.
  • Add the sugar, mashed bread, chutney, lemon juice and raisins to the mixture.
  • Season with salt and pepper.
  • Spoon the mixture into a casserole dish and place in the oven for 35 minutes.
  • Mix the eggs with the milk and remove the casserole from the oven.
  • Pour the egg custard on top of the meat and bake for a furthur 15-20 minutes.


This was declared the national dish of South Africa by the United Nations women’s organization in 1954. It has a varied heritage-the Dutch brought ground meat to local cuisine. The spices were introduced by the slaves from Indonesia and the presentation is reminiscent of English Sheppard’s pie. My mother was a tremendous cook and this dish for always a firm favourite with her and it was a way in which she used the leftovers from Sunday lunch.