1kg (2.25 lbs) ground beef or mutton (I make it with ground turkey)
 2 medium onions, finely chopped
 50g butter
 30ml curry powder
 10ml tumeric
 1 clove of garlic, crushed
 5 ml green ginger, chopped 
 1 green chilli, chopped
 30ml brown sugar
 2 slices bread
 250ml milk
 20ml apricot jam
 10ml lemon juice
 50g seedless raisins
 10 dried apricots, chopped
 1ml nutmeg
 5ml allspice
 30g flaked or chopped almonds
 salt to taste
 6 lemon leaves or 2 bay leaves
 3 eggs
 
 Makes 8 servings.
 
 1. Preheat oven to 350F/180C.
 2. Saute the onions in the butter till transparent. Add the curry powder,
 tumeric, garlic, ginger, chilli and brown sugar. Cook until all liquid has
 evaporated, then set aside.
 3. Soak the bread in half the milk.
 4. Mix the meat, bread, sauteed onion and all the remaining ingredients 
 except the eggs, the remaining 125ml nilk and the lemon/bay leaves. 
 Season with salt to taste.
 5. Spoon into a shallow, greased, casserole dish, smooth the surface and 
 press in the lemon or bay leaves.
 6. Beat the remaining milk and eggs and pour over the meat. Bake for
 apporximately 45 minutes until golden and cooked through.
 7. Serve with yellow raisin rice, chutney, dessicated coconut and tomato and
 onion sambal. (Tomato and onion sambal is essentially a mixture of finely 
 chopped tomato and onion).
 
 That is the full traditional recipe. We normally have it with chutney and 
 rice and I like to use a few extra bay leaves. If I can't get fresh ginger, I
 substitute a little ground ginger.