- Preheat the oven to 180°C and lightly grease a large oven dish. Place the slices of bread in a small dish and pour the milk over them. Set aside to soak.
- Heat the olive oil in a deep saucepan. Add the onion and fry gently until soft. Add the garlic, ginger, turmeric and curry powder and cook for a further minute.
- Add the mince and brown. Add the chutney and bread and mix well. Season well with salt and pepper and stir through the raisins, apricots and four of the bay leaves.
- Transfer the mixture to the oven dish and smooth into an even layer. Place the eggs and milk in a small bowl and whisk well until combined. Pour over the mince and top with the remaining bay leaves.
- Bake for 45 minutes or until the topping is set and golden. Serve with the rice and extra chutney.
This Cape Malay classic gets a fruity Montagu twist with Turkish apricots and golden raisins—comfort food made even more flavourful.