This delicate dish is of Malay origin, and was often cooked by travelers in an ant-heap oven, IE;an oven made out of a discarded ant heap. Today it tastes just as good baked in a modern oven. It has become a national favourite, by S. Africans.
INGREDIENTS: 1 grated apple
2 pounds ground meat 1 thick slice bread
2 teaspoons curry powder 1 dessertspoon sugar (brown if you have)
2 tablespoons cooking oil 1/2 cup vinegar
2 medium onions, chopped 2 eggs
1 cup hot milk 1 dessertspoon apricot jam
salt 1/2 cup raisins or sultanas (optional)
METHOD:
Brown chopped onions in hot oil, add curry powder and sugar. Remove from heat, add jam, grated apple and vinegar.
Mix ground meat with bread, that has been soaked in hot milk.
Add salt, then curry mixture - mix well.
Place in an ovenproof dish, and cook in a slow oven for about 45 minutes.
Remove from oven, to top with the eggs beaten with 1/2 cup of milk with salt and pepper to taste.
Return to oven, bake at moderate heat until the edges start to brown.
