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.