Similar to moussaka, this traditional South African baked lamb dish from Charlene and Ryan Gruss is an ideal winter warmer and sure to become a family favourite
  • Rating:
  • Serves: 6
  • Cook Time: 50 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 2 tbsp vegetable oil
  • 1 tbsp butter
  • 2 onions, sliced
  • 2 cloves garlic, finely chopped
  • 1 granny smith apple, sliced
  • 2 tbsp curry powder
  • 1 kg minced lamb
  • 1 thick slices white bread, crusts removed
  • 125 ml milk
  • 1 tsp brown sugar
  • 1 tbsp chutney
  • 1 tbsp lemon juice
  • 1 handfuls flaked almonds
  • 1 handfuls currants or sultanas
  • 3 bay leaves
  • 1 orange, sliced into rounds
  • 1 lemon, sliced into rounds

For the topping

  • 300 ml full cream milk
  • 2 eggs

Tips and Suggestions

Try using a lower fat milk for the topping instead of whole milk. For more information on healthier eating see


1. In a large saucepan, heat the oil and butter, then fry the onions, garlic and apple for 5 minutes, until softened. Add the curry powder and minced lamb and fry for 8-10 minutes, until the meat begins to brown.

2. Soak the bread in the milk for a few minutes, then squeeze out any excess liquid with your hands before crumbling the bread into the pan, along with the sugar, chutney, lemon juice, almonds and dried fruit.

3. Heat the oven to 160C/gas 3. Grease a large, deep ovenproof dish and arrange the bay leaves and a few slices of orange and lemon on the bottom. Spoon in the meat mixture and spread to level it off. Beat the eggs and milk with a little salt and pepper until thoroughly combined, then pour the mixture over meat. Bake uncovered for 30 minutes, until the custard is set and golden brown.

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