This traditional South African Cape Malay recipe is a must to try!

Serves 6-8

2 thick slices of stale white bread
250 ml water
5 Tablespoons sunflower oil
4 Tablespoons butter
2 large onions, finley chopped
800g lamb or beef mince
3 cloves garlic, finley chopped
1 Tablespoon Garam Masala
1 teaspoon turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
3 cloves
5 allspice berries
125 ml sultanas or golden raisins
2 Tablespoons fruit chutney or apricot jam
salt and freshly ground black pepper to taste
6-8 lemon or bay leaves
250ml natural yoghurt or buttermilk
2 eggs, beaten

Soak the bread in the water. Heat a large heavy-based pot with 3 tablespoons sunflower oil and fry the lamb or beef mince until browned. Transfer to a bowl.

Fry the onions in 2 tablespoons sunflower oil and the butter until just transparent. Add the garlic and fry for a further minute. Add the spices and fry about 1 minute to remove their rawness and cook them out slightly. Add the meat, sultanas, chutney or jam to the pan and mix well together, ensuring that all ingredients are coated in the spices. Season with salt and pepper.

Preheat the oven to 180 C. Squeeze out the water from bread and add to meat and mixing well. Grease and ovenproof dish and add the meat mixture, spreading out into an even layer.Roll lemon leaves into spikes and insert into the mixture or if you can only get bay leaves stick them in so that they are pointing out. Cover with aluminium foil and bake for 15 minutes.

Lightly beat the eggs and yoghurt or buttermilk together, season with salt and pepper and pour over meat. Bake, uncovered, until egg mixture has set, about 20 minutes. You may need to increase the temperature to 200 C to ensure the custard colours to a golden brown. Serve with yellow rice (basmati rice with turmeric added to the water) and fruit chutney.

* We recommend Mrs Balls Chutney. A classic South African ingredient which is becoming more readily available in Holland. If you can’t find it, use any another brand of chutney you like.

Wine Tip: Pepin Conde Cabernet Sauvignon

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours