Prep Time40 minutes
Cooking Time75 minutes
1 kg 50/50 ostrich/beef mince
1 thick slice crustless white bread
300 ml Food Lover’s Full Cream Milk
30 ml Food Lover’s Canola Oil
1 onion, chopped
2 cloves garlic, crushed
15-20 ml curry powder, mild
5 ml turmeric
2 ml grated nutmeg
20 ml Worcestershire Sauce
30 ml Food Lover’s Mild Chutney
rind and juice of ½ a small lemon
60 ml seedless raisins or sultanas
5 ml salt
pinch each of salt and turmeric
raw almonds, lightly roasted
Soak bread in milk first.
Heat oil in a pan and saute onion and garlic until translucent; add curry powder, turmeric and nutmeg and fry lightly, taking care the spices do not burn.
Add mince to pan, breaking up pieces, so that the mince takes on colour and browns.
Squeeze milk out of bread, reserving the milk for later.
Add bread, Worcestershire Sauce, chutney, lemon rind and juice, raisins to the mince mixture and allow to cook, stirring well.
Add salt to taste.
Mix in the egg and spoon mince mixture into an ovenproof dish, smoothing the top. Bake in a preheated oven for 45 minutes.
Remove from oven.
Whisk together the topping ingredients, except the nuts and bayleaf.
Pour topping over the baked mince; place bayleaf on top and sprinkle with almonds.
Return to oven for another 30 minutes until the topping is set.
Serve with extra chutney, yellow rice and freshly sliced banana.
Products: 50/50 ostrich beef mince, raw almonds, FLM mild chutney, FLM milk