Serves 6-8

    A lovely blend of flavours accounts for the popularity of this well-known Cape Malay dish.

    2 thick slices of stale white bread

    250-300ml water

    15ml (1tbsp) vegetable oil

    50ml (4tbsp) butter

    2 large onions, chopped

    800g (13/4 lb) beef mince

    3 cloves garlic, crushed

    15ml (1 tbsp) Masala

    5ml (1tsp) turmeric

    10ml (2 tsp) ground cumin

    10ml (2 tsp) ground coriander

    3 cloves

    2ml (1/2tsp) peppercorns

    5 allspice

    125ml (1/2 cup) sultanas

    60ml (1/4 cup) flaked almonds

    5ml (1tsp) dried mixed herbs

    25ml (2tbsp) chutney

    salt and freshly ground black pepper to taste

    6-8 lemon leaves

    250ml (1 cup) milk

    2 eggs, beaten

    Soak bread in water. Fry onions in oil and butter until just transparent. Place all other ingredients except bread, lemon leaves, milk and egg in a large bowl and mix. Add fried onions in oil to mixture. Squeeze water from bread, add bread to meat and mix well. Spread in a greased ovenproof dish. Roll lemon leaves into spikes and insert into the mixture. Bake at 1800C/3500F for 30 minutes. Lightly beat eggs and milk together and pour over meat. Bake until egg mixture has set. Serve with yellow rice ant blatjang.

    Recipe: Cass Abrahams Cooks Cape Malay: Food from Africa

    Food styling: Pete Goffe-Wood, PGW Eat