Baked Curry

I was looking for something easy to prepare with a packet of 500g minced beef. I wanted something simple to prepare and yet delicious; something that is low in fat, low in Glycemic index and at the same time something warming for these cold winter days.

As I searched through my stash of recipes I came across a curry recipe there was no turning back. A little tweak here and there and this is the end result.

As I write this article I'm sampling it and I can assure you that if you love curry and have little time to cook your mid-week supper, then this dish is for you. Here is what you need to make enough for 2 to 3 or to make a dish for 1 which you can eat over 2 days.

500g minced beef

1 large onion – finely chopped

3 garlic cloves

2 tablespoons curry paste – medium

2 tablespoons of mango chutney

1 teaspoon cinnamon powder

1 teaspoon ground cloves

1 teaspoon dried oregano

1 teaspoon mustard powder

Fresh ground pepper

1 teaspoon rock salt

½ cup sultanas

1 cup oats

2 eggs

1 cup milk

4 beef tomatoes - sliced

Cook the onion and the garlic in a pot and once they start to soften, add the minced beef. Make sure to mix the mince whilst it's cooking so that it will not clump up.

Now add the curry paste and cook for about 2 minutes before adding the mango chutney and the dried herbs and spices.

Lastly add the sultanas and remove the pot from the heat. Stir in the oats and place the mixture into a baking dish about 20cm x 15cm. Arrange the cut tomato slices over the mixture.

Now in a separate bowl, mix the milk and the eggs together and pour the mixture over the tomatoes.

You can bake it at this point or else you can allow it to rest for about 1 hour and bake later.

Once you are ready to bake, preheat your ovens to 160C and bake until the top custard has hardened and is nice a golden.