1 onion, peeled and quartered
1 green chilli, deseeded and halved
500g beef or lamb, cubed
1 apple, peeled, cored and quartered
200g pumpkin, peeled and cut into chunks
1 tsp curry powder
1 tsp ground cumin
Salt and pepper to taste
1 tbsp lemon juice
3 tbsp oil
1 slice brown bread, soaked in 100ml milk
1 cup cooked and drained lentils (tinned can be used)
125ml smooth apricot jam
6 dried apricot halves chopped
4 tbsp raisins
For the topping:
3 free range eggs
2 tsp curry powder
Large handful of flaked almonds
1. Preheat the oven to 180˚C. Attach the knife blade to a Kenwood food processor.
2. Place the onion and chilli into the food processor and pulse until finely chopped. Take out of the bowl and reserve. Add half the meat and again pulse until minced. Add the onion and chilli and then repeat the process with the rest of the meat. Remove to a bowl.
3. Attach the grating disc to the food processor. Grate the apple and pumpkin. Add these to the meat mixture with the curry powder, cumin, salt, pepper, lemon juice and oil, and stir well to combine.
4. Squeeze out the bread, and crumble into the meat mixture.
5. Heat a large non-stick frying pan over a high heat and when hot, add the meat mixture. Cook until the meat starts to brown.
6. Place the contents of the pan to a casserole dish, then add the chutney, lentils, apricot jam, dried apricots and raisins and stir well. Bake for about 15 minutes.
7. Attach the mini bowl and knife blade to the food processor. Add the eggs, milk, cream and curry powder into the mini bowl. Process on a low speed to mix. Remove the casserole from the oven and pour the egg mixture over it. Sprinkle the flaked almonds over the surface. Put back into the oven for about 25 minutes, until puffed and golden, then serve.