SERVES 6 PREPA­RA­TION: 30 MIN COOK­ING: ABOUT 1 HR MINCE 15ml (1T) oil 2 onions, chopped 2 gar­lic cloves, chopped 5cm fresh gin­ger, grated 5ml (1t) turmeric 2,5ml (½t) cu­min seeds 30ml (2T) roasted curry pow­der 400g lean beef mince 125ml (½c) beef stock 60ml (¼c) chut­ney salt and freshly ground pep­per 500g cannelloni tubes (see tip) TO FIN­ISH 500ml (2c) milk 4 eggs 2,5ml (½t) salt 4 bay leaves Pre­heat the oven to 190°C. Grease a deep ­medium oven­proof dish with non­stick spray.

1 Mince Heat the oil and fry the onions, gar­lic and gin­ger un­til soft. Add the turmeric, ­cu­min seeds and curry pow­der and stir-fry ­un­til fra­grant. 2 Add the mince and stir­fry un­til brown, then add the stock and ­chut­ney, stir and sim­mer ­un­til half the liq­uid has evap­o­rated. ­Sea­son with salt and freshly ground pep­per. 3 Fill the cannelloni tubes with the mince mix­ture and ar­range up­right in the oven­proof dish, or ar­range hor­i­zon­tally if you pre­fer.

4 To fin­ish Whisk the milk, eggs and salt to­gether and pour over the cannelloni. Ar­range the bay leaves on top and bake for 40-45 min­utes or un­til the egg cus­tard has set and the pasta is done.

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