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Servings 4
Author Kevin Dundon


  • 1 tbsp oil
  • 2 medium onions, chopped finely
  • 2 garlic cloves, crushed
  • 1.75 lbs ground beef (lean)
  • 1 peeled potato, grated
  • 1 tbsp yellow curry paste (or curry powder)
  • 1 tbsp turmeric powder
  • 2-3 tbsp tomato chutney (optional)
  • 1/3 cup golden raisins
  • 1 peeled apple, grated
  • juice of ½ a lemon
  • salt and pepper
  • 2 large eggs
  • 3/4 cup milk


  • Preheat the oven to 350F.
  • Heat the oil in a frying pan and add the onions and garlic. Fry for 2 – 4 minutes until soft.
  • Add the ground beef and continue to pan-fry over medium heat until browned.
  • Add the grated potato, curry paste, tomatoes chutney, turmeric, raisins, apple, and lemon to the mixture. Season with salt and pepper. Cook for 5 minutes on medium to low heat. Remove from the heat and pour the mixture into a casserole or oven-safe dish.
  • Roast in the oven for 15 minutes.
  • Then, mix the eggs with the milk and add salt and pepper. Remove the casserole from the oven.
  • Pour the egg custard on top of the meat and roast for a further 10-15 minutes.
  • Enjoy while warm.
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