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A popular South African dish, like a meat curry baked with an egg and milk top.


2 T ginger (ginger powder)
2 T brown sugar (dark brown sugar)
1 T curry (curry powder)
1 T turmeric (powder)
2 t salt (or to taste)
2 T butter (or margarine)
5 onion (peeled and chopped)
2 sli bread (soaked in water, white bread)
2 lb beef (ground meat)
1⁄2 c raisin (seedless)
4 T chutney (fruit chutney)
2 T jam (level, apricot jam)
2 T vinegar
1 1⁄2 c milk
2 egg (lightly beaten)
  bay leaf (fresh, for decoration)


In a heavy bottom pot put the ginger, sugar, curry powder, tumeric and salt, heating it without burning the contents.

Incorporate the butter, whilst stirring, until melted.

Add the onions until translucent.

Squeeze the water out of the bread and mix it with the beef, rasins, chutney, jam, vinegar, Worcester sauce and tomato paste, then add the mix to the pot.

Cook for 20 minutes stirring constantly.

Preheat the oven to 350º F and grease an ovenproof dish with cooking spray.

Pour the contents of the pot onto the overnproof dish.

Beat the milk with the eggs then pour on top of the meat mixture and garnish with bay leaves.

Cook in the oven for 45 minutes.

Total time
1 hour, 30 minutes
Cooking time
Preparation time
4 servings


You can substitute ground beef with ground lamb, or pork can also be used.

Substitute bay leaves with fresh lemon or lime leaves.


South African cuisine

challenging, oven
meat, dinner
South African food recipes
Food in Africa