An onion finely chopped
2 teaspoons garlic
1 kg organic beef mine
4 teaspoons curry powder
1 teaspoon turmeric
Black pepper and salt to season
2 tablespoons lemon juice
1-2 Tablespoons Mrs Balls Chutney
2 tablespoons gluten free Worcestershire sauce
2 tablespoons tomato sauce
2 slices gluten free bread (I use my sourdough) soaked in a little milk
4 large eggs
1 cup alternative milk
3 bay leaves
First off, in a large saucepan, heat the olive oil and saute the onion and garlic.
Add the beef mince and brown.
Add the curry powder, turmeric, salt, black pepper, lemon juice, chutney, tomato sauce and soaked bread. Mix until combined.
Transfer the meat to an oven safe baking dish, if your pan is oven safe you can cool it directly in there.
In a mixing bowl - combine the eggs, milk and seasoning. Gently pour the egg mixture over the meat and add the bay leaves.
Bake for 30 minutes at 180 degrees Celsius until the egg has set. Serve with yellow rice, sweet pumpkin and sliced banana.