The recipe is fine, as long as it's kept in mind that, as a trad. dish, there are hundreds of small variations. I use apricot jam instead of chutney, but a fruity, quite sweet chutney is fine.
One reviewer was wrong when she said the meat and onions are always fried in a pan first. No, this should be a quick dish (once you have the ingredients) and I certainly have never fried the meat first.
One person altered the recipe so much that it could not bear much resemlance to the original! I understand about the milk allergy, but why leave out the breadcrumbs? It improves the texture. Try soy milk next time, or yoghurt, if that's okay.
The egg-milk-turmeric custard should be poured over the top about 20 mins. before it comes out of the oven, and is a "characteristic" of this comfort food.
27 users found this review helpful
Jan. 15, 2006