clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon



An international recipe for the ultimate South African comfort food. This dish is flavorful with curry, raisins, and just a touch of heat.


  • 2 tablespoons butter
  • 1 large sweet onion, diced
  • 2 garlic cloves, finely minced
  • 2 slices thick-sliced white bread, torn into pieces
  • 1 cup whole milk
  • 2 ½ pounds lean ground beef
  • 1 tablespoon medium curry powder
  • ½ teaspoon cinnamon
  • 2 tablespoons sugar
  • 2 teaspoons Kosher salt
  • ½ teaspoon black pepper
  • ¾ teaspoon turmeric
  • 1 ½ tablespoons malt vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup seedless raisins
  • 3 tablespoons hot apricot chutney
  • 2 large eggs, beaten
  • 2 bay leaves


  1. Preheat oven to 350°F. Lightly spray a 13×9-inch baking pan with cooking spray.
  2. In a large skillet over medium heat, melt the butter. Stir in the onions and cook until they are transparent – about 8 minutes. Add the garlic and stir, cooking, until fragrant, about 1 minute.
  3. In a small bowl, add the torn bread and milk. Allow the milk to soak into the bread. Set aside.
  4. To the skillet, crumble the ground beef and start to incorporate the onions and garlic into the beef.
  5. Stir, breaking up the meat into small bits until it just starts to brown.
  6. Squeeze the excess milk out of the bread and add the bread to the meat in the skillet. Don’t discard the milk.
  7. Continue to cook the meat, combining it with the bread until well combined and the meat has browned.
  8. Using the skillet lid, drain any fat off of the meat. Return to the stovetop.
  9. Stir in the curry powder, cinnamon, sugar, salt, turmeric, malt vinegar, Worcestershire sauce, raisins, and hot apricot chutney.
  10. Pour the mixture into the prepared baking dish. Use the back of your spoon to pack the meat tightly into the baking dish.
  11. In a small bowl, beat the eggs and the reserved milk from soaking the bread. Pour over the beef mixture. Lay the two bay leaves on top of the egg mixture.
  12. Bake in the preheated oven for 35 – 45 minutes until the eggs are set.
  13. Remove from the oven and serve with yellow rice and extra apricot chutney.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes


  • Serving Size: 1