Makes 4-6 portions



50g butter
1 large onion, chopped
1kg mince
30ml (2T)ground ginger
15ml (1T)turmeric
15ml (1T) mild curry powder
salt and freshly ground black
pepper to taste
30ml Huletts Treacle Sugar
15ml (1T)seedless raisins
30ml (2T)vinegar
60ml (¼C) chutney
30ml (2T) Worcester sauce
30ml (2T)smooth apricot jam
30ml (2T)tomato paste
2 thick slices white bread, soaked in a little water
375ml (1½C) milk
2 extra-large eggs
6 fresh lemon leaves



  1. Preheat the oven to 180°C. Melt the butter in a large, heavy-based saucepan and sauté the onion until soft.
  2. Add the mince and fry until it changes colour.
  3. Stir in the dry spices, sugar, raisins, vinegar, chutney, Worcester sauce, jam and tomato paste.
  4. Remove the bread from the water and add to the mince mixture.
  5. Blend well and cook over low heat for about 20 minutes, stirring frequently.
  6. Turn the mixture into a large, ovenproof dish.
  7. Beat the milk and eggs together and pour over the mince mixture.
  8. Push the fresh lemon leaves into the mixture with half of the leaf sticking out. (The lemon leaves give a tangy flavour to the dish).
  9. Bake, uncovered, for about 1 hour.