Serves 2 (large portions) or 3 (small portions).



  1. Preheat the oven to 180?c / gm 4.
  2. Fry the onions in a little butter until soft. Add the curry powder, sugar, vinegar & mince.
  3. Stir until all the mince has been browned off. Add almonds & sultanas.
  4. Drain the milk (and keep it) from the bread and mash the bread with a fork, then stir it into the mince followed by a beaten egg. Mix thoroughly. Season well with salt & pepper.
  5. Butter an ovenproof dish and tip the mince in.
  6. Make sure you have at least 140ml / ¼ pt of milk left, top up if you have less than this. Beat the remaining egg in, season and pour on top of the mince. Put blobs of butter all over the top.
  7. Place the dish in a baking tray filled with hot water. Bake for approx 40 mins until the top is set.
  8. Garnish with more flaked almonds. Serve with rice and the tomato & onion salad.

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