Written by Lydia in Gluten Free

Our aunt Sarah first introduced us to this dish which is the national dish of South Africa.  It is similar to Moussaka and equally as delicious.  You can serve it with a simple green salad and the apricot blatjang (chutney) or with mango chutney if you wish.


Serves 6

2 slices of white bread
2 garlic cloves, crushed
1 tsp dried mixed herbs
2 tbsp mango chutney
2 onions, chopped
1Kg lean minced beef
3 cloves
3 tbsp sultanas
25g butter
2 tsp Madras curry paste
5 allspice berries
6 bay leaves
300ml double cream
2 large eggs

for the Apricot blatjang:

250g ready-to-eat dried apricots
2 garlic cloves
1 red onion, quartered
50ml white malt vinegar
1/2 tsp dried crushed chilli
1 heaped tbsp light muscovado sugar


  1. Heat the oven to 180C/160C fan.  Pour cold water over the bread and set aside to soak.
  2. Meanwhile, fry the onions in the butter, stirring regularly for 10 minutes until they are soft and starting to colour.  Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with a tsp of salt and season with plenty of black pepper.
  3. Cover and simmer for 10 minutes.  Squeeze the water from the bread and then beat into the meat mixture until well blended.  Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep).  Press the mixture down well and smooth the top.
  4. For the topping, beat the milk and egg with seasoning, then pour over the meat.  Top with the remaining bay leaves and bake for 35-40 minutes until the topping is set and starting to turn golden.

To make the blatjang – put the apricots in a bowl and pour over 600ml boiling water.  Leave for 30 minutes to soak and cool.  Tip the apricots and their soaking liquid into a food processor with all the remaining ingredients then blitz until smooth.  Tip into a saucepan, then cover and simmer for 20-25 minutes until thick and pulpy.



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