- 2 slices white bread
- 25g butter
- 2 large onions, finely diced
- 2 garlic cloves, finely chopped
- 1.1kg lean mince
- 2 tbsp curry paste
- 2 tbsp chutney
- 2 tbsp dried mixed herbs
- 3 cloves
- Pinch of ground all spice
- 3 tbsp golden sultanas
- 9 bay leaves
- Salt and pepper
- 300ml milk
- 2 large eggs
Preheat the oven to 180°C.
Pour cold water over the bread and allow to soak.
Melt the butter in a frying pan and cook the onions for 6-10 minutes, stirring, until soft and starting to colour.
Add the garlic and cook for a further two minutes then add the mince and cook, stirring and breaking up with a wooden spoon until browned.
Stir in the curry paste, chutney, herbs, cloves, allspice, sultanas and three bay leaves. Season with salt and pepper.
Cover the pan and simmer for 10 minutes.
Squeeze the water from the bread, break into small pieces and then add into the meat mixture to bind the dish together.
Divide the mixture evenly between six small oven proof dishes. Press down and level the tops.
Beat together the eggs and milk, season with a little salt and pepper and spoon over the meat mixture in the dishes.
Top each one with a bay leaf and bake for 45 minutes until firm and golden brown.