Summary

Ingredients

• 1 onion (s), diced
• 1 tablespoon oil
• 1 kg minced pork
• 1 tablespoon paprika powder
• 1 tablespoon turmeric
• 1 teaspoon curry, spicy
• 1 teaspoon ginger powder
• 0.5 teaspoon ½ cayenne pepper
• 1 teaspoon sugar
• 1 teaspoon salt
• 400 g tomato (s), passed
• 65 g currants or raisins
• 55 g tomato paste
• 1 tablespoon vinegar (red wine vinegar)
• 1 tablespoon Worcestershire sauce
• 2 tablespoon chutney (mango chutney)
• 1 tablespoon apricot jam
• 1 ½ slice / n white bread
• 125 ml milk
• some broth (instant)
• 1 egg (s)
• Lemon (s) or bay leaves
• 3 cup / s rice (wild rice)
• broth
• 2 sticks cinnamon
• 50 g suar, brown
• 1 teaspoon turmeric
• 20 g butter
• 100 g raisins
• 1 onion (s)
• some cinnamon
• Carrot
• 1 onion (s)
• some broth

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Instructions

1. Steam the diced onions in a large pan until translucent, then add the minced meat (the South Africans use ground beef or game).
2. Mix the paprika, turmeric, curry, ginger, cayenne, sugar and salt, add to the minced meat and sauté briefly. Remove from heat and add the tomatoes, currants, tomato paste, mango chutney, red wine vinegar, Worcestershire sauce and apricot jam. Bring to the boil and simmer for 2-3 minutes.
3. In the meantime, dice the white bread slices and soak them in the milk. Squeeze out the bread (collect the milk) and mix with the minced meat. Bring the mixture to the boil while stirring and let the liquid boil off quite a bit. Season with stock cube and salt.
4. Beat the eggs with some of the milk that has been collected and pour over the minced meat. Bake in the preheated oven at 180 degrees until the cream is firm (you can also prepare the casserole without the cream). Garnish with lemon or bay leaves.
5. For the rice, bring 1 liter of water with a little instant stock, cinnamon sticks, sugar, turmeric and butter to the boil and cook the rice according to the instructions on the packet. After 5 minutes add the raisins. When the rice is ready, strain the broth, if necessary, and remove the cinnamon sticks.
6. Steam the onion until translucent, fold in the rice and season with a little turmeric and cinnamon powder.
7. For the carrot vegetables: sauté the onion until translucent, sauté the carrots very slowly on a low heat, add a little broth (should almost boil off) and simmer for 15 minutes. Season to taste with salt and a little cinnamon powder.