To make a dish
big enough for four portions you need:
Ingredients
1 kg lean pork
mince
6 curry leaves
2 bay leaves
2 teaspoons brown sugar
2 cloves of garlic, peeled and finely chopped
3 onions finely chopped
300ml milk
50ml olive oil
30 ml lemon or lime juice
2 slices of white bread, crusts sliced off
3 large eggs
1/3 cup raisins
2 tablespoons chutney
Salt and black pepper
2 tablespoons mild, medium or hot curry powder
1 fresh red or green chilli, seeded and finely chopped
Method
Soak the bread
in 100ml milk.
Heat a saucepan and fry the onions in 25ml oil until soft.
Add the garlic, curry powder and chilli and fry for two minutes.
With a slotted spoon remove the onion, garlic, curry mixture.
Add the rest of the oil to the pan and fry the pork mince over
high heat to brown.
Add the onion-curry mixture to the cooked mince with the lemon
juice and the. sugar, and warm through then remove from heat.
Break up the soaked bread, add one egg to the milk and bread
mixture, beat well, and mix it into the cooked meat.
Add the raisins and stir through.
Add the curry and bay leaves and stir through.
Add the chutney and then spoon the mince into a lightly buttered,
shallow oven dish.
Cover and place in an oven pre-heated to 180 deg C and bake for
20 minutes.
While the mince
is baking break the two remaining eggs into the rest of the milk
and whisk well, adding two tablespoons of warm water, salt and
pepper.
After twenty
minutes remove dish from the oven and pour the milk and egg
mixture gently over the mince.
Optional: At
this stage you can sprinkle a teaspoon of masala or cumin powder
over the mixture, but donīt stir it in.
Reduce heat to
140 deg Celsius and bake for a further 25 to 30 minutes.
Serve with rice
and/or salad