• 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons medium curry paste
  • 500 g (1 lb) minced beef
  • 2 tablespoons tomato purée
  • 1 tablespoon white wine vinegar
  • 50 g (2 oz) sultanas
  • 1 slice of white bread, soaked in 3 tablespoons milk and mashed
  • 4 eggs, beaten
  • 100 ml (3½ fl oz) double cream
  • salt and pepper

Heat the oil in a saucepan, add the onion and garlic and cook until soft and starting to brown. Add the curry paste and minced beef and cook, stirring and breaking up with a wooden spoon, for 5 minutes or until browned.

Add the tomato purée, vinegar, sultanas and mashed bread. Season to taste with salt and pepper and transfer to a deep, medium-sized ovenproof dish or a 20 cm (8 inch) heavy cake tin.

Mix together the eggs and cream in a bowl, season to taste with salt and pepper and pour over the meat mixture.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 30 minutes or until the egg is set and golden brown. Remove from the oven and leave to cool for 10–15 minutes before serving.

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