Trevor Immelman

Ingredients

• 2 lbs ground lamb or beef (or a mixture)
• 2 medium onions, finely chopped
• 3 cloves garlic, minced
• 1 tbsp vegetable oil
• 2 tbsp mild curry powder
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp cayenne pepper
• 2 slices white bread, soaked in 1 cup whole milk
• 2 tbsp fruit chutney (Mrs. Ball's or similar)
• 2 tbsp white wine vinegar or lemon juice
• 1 tbsp apricot jam
• 2 tbsp raisins or dried apricots, chopped
• 1/4 cup slivered almonds
• Salt and pepper to taste
• Fresh lemon leaves or bay leaves for topping
• For the egg custard topping:
• 3 large eggs
• 1 cup reserved milk (from soaking bread)
• 1/2 tsp turmeric
• Pinch of salt

Ingredients

• For the pastry crust:
• 1 1/4 cups all-purpose flour
• 1/4 cup icing (confectioners') sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 1 large egg yolk
• 2 to 3 tbsp ice-cold water
• For the milk custard filling:
• 3 cups whole milk
• 1 cinnamon stick
• 1 vanilla pod, split, seeds scraped
• 1/2 cup sugar
• 3 tbsp cornflour (cornstarch)
• 3 tbsp all-purpose flour
• 3 large eggs, separated
• 2 tbsp unsalted butter
• Ground cinnamon for dusting