- Glug olive oil or canola oil
- 1 onion, finely chopped
- 1 Tbsp (15ml) PnP crushed garlic, ginger & chilli
- 500g beef mince
- 2 Tbsp (30ml) curry powder
- 2 tsp (10ml) garam masala
- 1 tsp (5ml) ground cardamom
- 1 tsp (5ml) ground turmeric
- ½ cup (125ml) beef stock
- 1 Tbsp (15ml) Worcestershire sauce
- ¼ cup (60ml) chutney + extra for serving
- 1 large Granny Smith apple, grated
- ½ cup (125ml) sultanas or raisins
- Salt and milled pepper
- Toasted almonds, for serving
- 8–10 slices sourdough bread (about 2cm thick), buttered on both sides
- Handful flaked almonds
- 5 eggs
- ½ cup (125ml) cream (or milk)
- Heat oil in a pan over medium heat and sauté onion until soft, about 8 minutes.
- Add ginger, garlic & chilli and cook for a minute.
- Tip in mince and brown well, using a fork to break up any clumps.
- Add curry powder and garam masala, then the remaining spices and fry for a minute.
- Stir through stock, Worcestershire sauce, chutney, apple and sultanas or raisins.
- Season well and cook for 3–5 minutes.
- Spoon into a 22cm square dish, top with bread slices and scatter with flaked almonds.
- Combine eggs, cream and seasoning and pour over bread. (Lightly press down on each slice to ensure it absorbs egg mixture.)
- Bake at 200°C for 30–35 minutes, or until golden, covering with foil for the last 5–10 minutes if browning too quickly.
- Serve hot scattered with toasted almonds and with extra chutney on the side.