Ingredients
2 tbsp vegetable oil 
2 onions peeled and finely chopped 
2 garlic cloves peeled and very finely chopped 
3 tbsp curry powder (I used 2 tbsp medium of Raja and 1 tbsp hot Raja) 
1 tsp ground cumin 
1 tsp ground coriander 
1 tsp turmeric 
1 kg minced beef 
1 tsp salt 
½ tsp ground black pepper 
1½ tsp herbs, crushed between your fingers 
1½ tbsp sugar 
2 tbsp Worcester sauce 
3 tbsp brown vinegar 
1 tbsp smooth apricot jam 
4 tbsp Mrs Balls Chutney 
1 apple, peeled and grated 
500ml beef stock 
2 eggs, beaten 
250ml milk 
125ml double cream 
2 bay leaves 

Method
Heat the oil in a large casserole pan that can go on the hob and in the oven over a medium heat.  Add the onion and cook for 5-7 minutes until soft and translucent, you don't want to brown the onions at all.  

Once the onions are soft add the garlic and cook for 1 minute before adding the spices and cooking for a further minute. Add the beef and cook, stirring until the beef is cooked all the way through. 

Season with salt and pepper and add the sugar, herbs, Worcester sauce, vinegar, apricot jam, chutney and apple.  Stir, add the stock, stir and reduce the heat to low and leave to cook for an hour, stirring from time to time. You want this to cook out and want the flavours to fully develop, it should not dry out so if it looks as though the liquid is evaporating too fast, reduce the heat. 

Preheat the oven to 180c. 

After an hour, mix the eggs, milk and cream, season with a little salt and mix. Pour the mixture over the mince and put into the oven for 20-30 minutes until the top is golden. 

Serve with toasted coconut shavings, tomato sambal, banana yoghurt and yellow rice.