Ingredients:

For the Meat Base:

• 1 lb (450 g) ground beef or lamb

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 small apple, peeled and grated

• 1 slice white bread, soaked in ¼ cup milk

• 1 tbsp curry powder (mild or medium)

• 1 tsp turmeric

• ½ tsp ground cinnamon

• ¼ tsp ground cloves

• 2 tbsp apricot jam or chutney

• 2 tsp Worcestershire sauce

• 1 tbsp lemon juice

• Salt & black pepper to taste

For the Custard Topping:

• 2 large eggs

• ½ cup milk or cream

• A pinch of nutmeg

• Bay leaves (for garnish)

Optional Garnishes:

• Sliced almonds

• Fresh cilantro

Instructions:

1. Preheat the Pan:
   Place your Platinum Flex Pan over medium heat. Lightly coat with a small amount of cooking oil.

2. Cook the Aromatics:
   Add onions and garlic. Sauté for 3–4 minutes until translucent and fragrant.

3. Prepare the Meat Mixture:

   • Squeeze excess milk from the soaked bread and crumble it into a bowl.

   • In the bowl, mix ground meat, grated apple, curry powder, turmeric, cinnamon, cloves, apricot jam, Worcestershire sauce, lemon juice, and crumbled bread.

   • Season generously with salt and pepper. Mix until combined.

4. Cook the Meat Base:
   Spread the meat mixture evenly in the Platinum Flex Pan. Cook over medium heat for 10 minutes, pressing gently to form an even layer. Remove from heat.

5. Prepare the Custard Topping:
   Whisk together eggs, milk (or cream), and nutmeg until smooth. Pour evenly over the meat base.

6. Bake/Simmer:
   Cover with a lid or foil and allow to cook on low heat for 20–25 minutes, or until the custard has set. If your Flex Pan is oven-safe, you can alternatively bake at 350°F (175°C) for 20 minutes.

7. Garnish and Serve:
   Place a few bay leaves on top and sprinkle with sliced almonds or fresh cilantro. Serve warm with yellow rice or braaied vegetables for a full South African experience.