A traditional South African baked lamb dish, which is similar to mousaka. It's a delicious mixture of seasoned meat and dried fruit topped with a golden Topping.

• 2 slices White Bread


• 25g Salted Butter


• 2 medium Onions


• 2 cloves Garlic


• 1kg Extra Lean Lamb Mince


• 30g Madras Curry Paste


• 1 tsp Mixed Herbs


• ½ tsp Ground Cloves


• ¼ tsp Allspice Powder


• 30g Spicy Peach Chutney, Waitrose


• 30g Sultanas


• 6 Dried Bay Leaves


• 1 tsp Table Salt


• ½ tsp Freshly Ground Black Pepper

• 300ml Semi Skimmed Milk


• 2 Large Eggs


• ¼ tsp Table Salt


• ¼ tsp Freshly Ground Black Pepper

1. Preheat the oven to 180°C (350°F, Gas Mark 4) 


2. Pour cold water over the bread and set aside to soak.


3. Peel and crush the garlic, peel & chop the onion.


4. Fry the onions in the butter, stirring regularly until they are soft and starting to colour. Add the garlic and minced lamb and stir well.


5. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and a good serving of ground black pepper.


6. Cover and simmer for 10 mins. Squeeze the water from the bread, then add to the meat mixture stirring until fully incorporated. Tip into an oven proof dish (23 x 33cm and about 5-6cm deep), press the mixture down well and smooth the top.


7. You can make up to 1 day in advance to improve the flavour.


8. For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake in the preheated oven for 35-40 mins until the topping is set and golden.