South Africa’s national dish!
Makes: 2 serving.
- 1 tablespoon butter
- 2 onions, diced or grated
- 2-2 ½ tsp garlic, minced or grated
- 1 1/2 teaspoon ginger, minced or grated
- 1 3/4 teaspoon curry powder
- 4 cloves
- 4 tablespoons chutney (we used Mrs. Balls)
- 1- 1 1/2 lbs. ground beef
- 1 2/3 tablespoon vinegar
- 1/3 tablespoon Worcestershire sauce
- 1 beef low sodium broth cube or 1 tsp bouillon broth paste (ex. Better Than Bullion)
- 4 slices white bread (crusts removed soaked in milk)
- 2 egg
- 1 cup milk
- 1 ¼ teaspoon turmeric
- 1 tablespoon double cream, optional
- Salt Pepper to taste
- 3-5 bay leaves
Preheat the oven to 350. The pot warmed over medium high heat, sauté butter, onion, ginger, garlic 2- 3 minutes. Stir in and sauté curry powder, cloves, ground beef, vinegar, Worcestershire sauce, vinegar, broth/paste. Sauté approx. 5 minutes or until all ground beef is brown. Add in soaked bread pieces. Transfer mixture into casserole dish, cover, and bake 38-45 minutes. In the meantime, whisk together eggs, milk, and turmeric and for thickness add in cream. Season with salt and pepper. Pour over hamburger mixture when done. Top with bay leaves and bake for another 15-20 minutes. Usually served with spicy yellow rice and chutney but any strong, fragrant rice will do.
This dish is best over spicy yellow rice but can be substituted with potatoes or pasta. You can also add sweet items such as raisins as a natural sweetener. The goal with this dish is not just to strike a balance between spicy and sweet, but to never let the sweetness be overshadowed by the spicy flavors!