• Meat mixture:
• 45 ml olive oil
• 1 small onion, chopped
• 500 g beef mince
• 2 – 3 tablespoons curry powder
• 2 teaspoons turmeric
• 125 ml ground almonds/almond flour
• 20 ml allulose (or sweetener to taste)
• Custard:
• 200 ml cream (can be replaced with coconut cream – I used 100 ml of each)
• 2 eggs
• 1 teaspoon turmeric
• salt to taste
• 6 bay leaves

Fry the onion in the oil until translucent.
Add the mince and fry for 10 minutes until just cooked.
Add the rest of the ingredients and cook another 5 minutes.
Ladle into an oven proof dish.
In a seperate bowl, mix the custard ingredients well and pour over the meat.
Add the bay leaves and bake at 180°C for 25 minutes until the custard is set.
Serve with yellow cauli rice and veggies or tomato and onion salad.

Recipe and photo: Ilze Jacobs