Ingredients: (2 portions)
200g extra lean beef mince
1x finely diced onion, small
2x freshly chopped chilies
2x freshly minced garlic cloves
½ tsp turmeric
½ tsp cinnamon
1x tsp ground cumin
1x tbsp. curry powder – I use “fiery mother in law” (Rosebank roof top market)
3x tbsp. Mrs Ball chutney (they offer a lite version)
Salt to taste
Egg custard topping:
2x large eggs
1/3 cup low fat milk
2x bay leaf
Salt and pepper to taste
1x freshly diced tomato, large
2x diced spring onions
1x handful freshly chopped coriander
Half cup diced cucumber
Optional extra: balsamic vinegar dressing
Approximately 461 calories per portion
Pre-heat your oven to 180°C.
Heat your frying pan to a medium to hot temperature. Dry fry your dry powder spices for about 30 seconds, then remove from the heat. Place your frying pan back over the heat and add your mince, fresh garlic, chilies and onions. Enough fat will be released from your meat to allow the onions to cook through nicely. After about 5 mins, add your dry spices and cook for another 10-15 mins adding salt to taste.
In a bowl, beat your eggs and milk adding to it the bay leaf and salt and pepper to taste.
Once your meat is browned and cooked through, dish the meat filling into an oven proof dish and pour the egg custard mixture over the top to cover the meat. Bake for 35-40 mins.
Chop your samble ingredients and mix together (you can add extra chilies here if you like) and plate.