• cooking oil spray
  • 500 g (1 lb) minced veal
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons hot curry powder (see page 16)
  • 3 tablespoons mango chutney
  • 200 g (7 oz) fresh or frozen peas
  • 1 large carrot, finely diced
  • 50 g (2 oz) sultanas
  • 400 ml (14 fl oz) fat-free natural yogurt
  • 4 large eggs
  • large handful of finely chopped coriander leaves
  • salt and pepper

Preheat the oven to 180°C (350°F), Gas Mark 4. Spray a large nonstick frying pan with cooking oil spray and place over a medium heat. Add the veal and stir-fry for 2–3 minutes, stirring constantly, until the meat changes colour. Add the onion and cook for a further 4–5 minutes, stirring occasionally, until the onion starts to soften and the veal is lightly browned.

Add the garlic and curry powder, and fry for 1–2 minutes to allow the spices to cook. Remove the pan from the heat and stir in the mango chutney, peas, carrot and sultanas.

Spoon the mixture into a shallow ovenproof dish and press down well with the back of a spoon. Whisk the yogurt with the eggs, stir in the chopped coriander and season to taste. Pour over the meat to cover evenly. Cook in the preheated oven for 45–50 minutes until the mixture is piping hot and the top is set and golden. Serve with a crisp green salad.

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