Low-calorie cooking spray
2 onions, finely chopped
3 garlic cloves, finely chopped
1 carrot, finely chopped
2 celery sticks, finely chopped
500g lean beef mince (5% fat or less)
2 tbsp medium curry powder
¼ tsp ground allspice
2 cloves
3 bay leaves
4 tbsp tomato purée
25g sultanas
30g fresh coriander leaves and stalks, finely chopped
2 large eggs
250g fat-free natural Greek-style yogurt
Mixed salad, to serve
1 Preheat your oven to 200°C/fan 180°C/gas 6. Spray a non-stick frying pan with low-calorie cooking spray and place over a medium heat. Fry the onions, garlic, carrot and celery for 10-12 minutes, or until softened.
2 Add the mince and curry powder and cook for a further 6-8 minutes, or until browned. Stir in the allspice, cloves, bay leaves, tomato purée, sultanas and most of the coriander (reserve a tablespoon for the topping). Season, cover with a lid or foil and simmer gently for 10-12 minutes, stirring occasionally.
3 Transfer the mince mixture to a medium baking dish, discarding the bay leaves and cloves. Press the mixture down well with the back of a large metal spoon.
4 For the topping, beat the eggs and yogurt together with freshly ground black pepper and pour over the mince. Sprinkle over the reserved coriander and bake for 30 minutes, or until the top is lightly golden and just set. Divide between 4 plates and serve with the salad.