Preparation Time: 30 Minutes


›› 30ml oils
›› 500g beef mince
›› 2 onions, chopped
›› 2 cloves garlic, crushed
›› 45ml Mrs Ball’s Original Chutney
›› 45ml tomato sauce
›› 410 lentils, drained and rinsed
›› 125ml beef stock
›› 15ml rajah curry powder
›› 5ml mixed herbs
›› 5ml turmeric
›› Atlantic sea salt
›› Black Pepper
›› 125ml raisins or sultanas


›› 4 bread slices, crust removed and broken into small pieces
›› 250ml milk, or buttermilk
›› Atlantic sea salt
›› Black Pepper
›› 2 eggs
›› 6 Bay leaves


›› Heat up the oil in a large, heavy-based saucepan.
›› Fry the mince a little at a time over a high heat until it changes color, breaking it up so that it becomes crumbly. Remove from the pan.
›› Sauté the onion and garlic until soft and return the meat to the pan. Add the remaining ingredients and transfer to a casserole dish.
›› Coat the bread in a few divspoons of buttermilk and stir into the meat.
›› Mix the remaining milk and eggs together. Season to taste.
›› Pour over the meat and arrange the bay leaves on top.
›› Bake until topping is set at 190° C for 25 – 30 minutes.
›› Serve with yellow or basmati rice and sambals.