- Ingredients
- 2 slices white bread
- 50g Maggi Coconut Milk Powder Mix
- 250ml warm water
- 2 onions, finely chopped
- 25g butter
- 2 garlic cloves, crushed
- 1kg lean lamb mince
- 25g madras curry paste
- 25g CHEF Jus d’Agneau flakes (Lamb Jus)
- ½tsp dried mixed herbs
- 3 cloves
- 5 allspice berries
- 50g peach or mango chutney
- 50g sultanas
- 100g MAGGI Rich & Rustic Tomato Sauce
- 6 bay leaves
- FOR THE TOPPING:
- 300ml full-cream milk
- 2 large eggs
Ingredients
Method
Method
Pour cold water over the bread and set aside to soak. Prepare the coconut milk by whisking the coconut milk powder into the warm water. Set aside.
In a large pan fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and the mince and stir well, crushing the mince into fine grains until it is evenly seared. Stir in the curry paste, the lamb flakes, herbs, cloves, berries, chutney, sultanas, the tomato sauce, coconut milk and 2 of the bay leaves.
Season with ground black pepper.
Cover and simmer for 10 mins. Squeeze the water from the bread and then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
To make the topping, beat the milk and eggs then pour over the meat.
Top with the remaining bay leaves and bake for 35-40 mins in an oven preheated to 180˚C until the topping is set and golden.
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