A casserole with minced beef and an egg topping.


  • 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
  • 1 tsp turmeric
  • 0.50 tblsp curry powder
  • 2 tblsp sugar
  • 0.50 cup raisins
  • seasoning.
  • topping:
  • 2 large eggs
  • 200 ml milk (retained from soaking the bread)


  1. Preheat the oven to 170°C (325°F/Gas 3).
  2. Heat the oil in a frying pan and add the onions and sauté until soft.
  3. Add the garlic, ginger, curry powder, turmeric and mix quickly around to coat the onions in the spice.
  4. Add the minced beef and continue to stir it over a medium heat until browned.
  5. 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.
  6. Add the sugar, mashed bread, chutney, lemon juice and raisins to the mixture.
  7. Season with salt and pepper.
  8. Spoon the mixture into a casserole dish and place in the oven for 35 minutes.
  9. Mix the eggs with the milk and remove the casserole from the oven.
  10. 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.


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