Summary

Ingredients

• 1 kg ground beef
• 2 large onions, finely chopped
• 3 slices white bread, torn into small pieces
• 0.25 liter ¼ milk
• 4 tablespoon apricot jam
• 5 tablespoon mango chutney
• 3 teaspoons lemon juice
• 75 g raisins
• 20 apricot (s), dried
• 3 tablespoon curry powder, mild
• 2 tablespoon turmeric
• 3 tablespoon almonds, chopped
• 2 teaspoons Provence herbs
• 1 can pizza tomatoes
• 3 egg (s)
• salt and pepper
• 1 tablespoon Worcestershire sauce
• Flakes butter

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Instructions

1. Preheat the oven to 180°C (356°F). Soak the 3 slices of bread in roughly 125 ml of the milk. Chop the 20 dried apricots and soak in water for a few minutes.
2. Fry the 1 kg ground beef over medium-high heat for about 8-10 minutes, breaking it apart as it cooks. Season with salt, pepper, and 2 tablespoons curry powder. Add the 2 chopped onions and cook for 5-7 minutes until translucent.
3. Drain the bread from the milk and squeeze out excess liquid. Stir the bread, 4 tablespoons apricot jam, 5 tablespoons mango chutney, 75 g raisins, the chopped apricots, 2 tablespoons turmeric, 3 tablespoons chopped almonds, 2 teaspoons Provence herbs, 1 can pizza tomatoes, and 1 tablespoon Worcestershire sauce into the meat mixture. Transfer to a greased casserole dish.
4. Drizzle the mixture with 3 teaspoons lemon juice or arrange lemon wedges on top. Whisk the 3 eggs with the remaining roughly 125 ml milk and pour over the meat mixture. Scatter butter flakes on top.
5. Bake at 180°C (356°F) for 45 minutes until the egg topping is set.
6. Serve with saffron rice.