This unique and delicious dish is best described as a sort of South African curried version of moussaka!

It has a mixed heritage - the meat thought to have been introduced by the Dutch, the curried flavours are of Indian origin and the presentation rather like a British cottage pie.

• 500g lamb mince
• 1 large onion – finely chopped
• 3 cloves of garlic – finely chopped
• 1 lemon 
• 25g butter
• 375ml milk (any type)
• 3 eggs (any size)
• 100ml double cream
• 50g raisins
• 2 slices of white bread - torn into small pieces