1kg or 2.2 lbs. ground beef
2 medium sized onions, peeled and thinly sliced
30ml or 2 tablespoons sunflower oil
15ml or 1 tablespoon medium strength curry powder
5ml or 1tsp turmeric
30ml or 2 tablespoons white vinegar or lemon juice
15ml or 1 tablespoon sugar
15ml or 1 tsp salt
2ml or 1/2 tsp black pepper
2 slices white bread
250ml or 1 cup milk
2 large eggs
75 grams 2 1/2 ounces raisins
45ml or 3 tablespoons fruit chutney
grated rind of one lemon (optional)
2 bay leaves
6-12 almonds blanched and quartered
6 lemon leaves

Preheat oven to 180ºC or 350ºF

Parboil the onions in a little water until opaque and drain reserving the water, chop and fry in the oil until just golden colored. Add the curry power and turmeric. Fry for 2 minutes stirring all the time then add the vinegar or lemon juice, sugar, salt and pepper.
In the meanwhile, soak the bread in milk, then squeeze dry, strain the milk and set aside. Crumble the minced raw meat into a pan with the onion water and a little boiling water. Cook for 5 minutes.

Lightly mix the meat, bread, onion mixture with 1 egg, raisins, chutney and lemon rind if used. Pack into a buttered casserole and add the bay leaves cover and bake for 1 1/2 hours.

Remove from the oven and stick the almonds and lemon leaves (turned into cones shapes) into the meat. Whip the remaining egg with the milk add about 1/2 cup more milk to make 250ml or a full cup and carefully pour over the meat over the back of a spoon. Return to the oven turning the heat down to 300ºF or 180ºC and bake uncovered for 30minutes.

It is tasty when accompanied with white fluffy rice and fresh veggies or a crisp green salad.