You’ll Need
For the Beef
600g beef mince
1 small onion, finely diced
2 garlic cloves, finely grated
1 tbsp mild curry powder
½ tsp turmeric
½ tsp ground cinnamon
2 tbsp mango chutney
30g raisins
1 tbsp Worcestershire sauce
½ tsp sea salt
For the Custard
2 eggs
180ml whole milk
4 bay leaves
Black pepper
Optional but Dangerous
Yellow rice
Extra chutney
Tomato and onion salad
Method
Preheat your air fryer to 195°C.
Place the beef and onion in a heatproof dish and air fry for 8 minutes, breaking it up twice.
Stir in the garlic, curry powder, turmeric and cinnamon and cook for 2 minutes.
Mix in the chutney, raisins, Worcestershire sauce and salt.
Divide the beef mixture between four buttered heatproof pots.
Whisk the eggs with the milk and a little black pepper.
Pour the custard over the beef and place one bay leaf on each pot.
Air fry at 170°C for 12-15 minutes until the topping is just set and golden.
Check the beef reaches 75°C.
Rest for 4 minutes before serving.