2 cups Samp
2 Tbsp Oil
1 medium Onion, chopped 
1 Tbsp Seven Colours Grill Seasoning™ 
1 tsp Turmeric 
500 g Beef mince
3 Tbsp Chutney 
2 Eggs
1 cup Milk
3 Bay leaves 


Soak the samp in cold water overnight. Drain the water, then rinse and cook in salted boiling water for 30 minutes or until cooked. Preheat the oven to 180˚C. Heat the oil in a pan and sauté the onion until golden brown. Add the Seven Colours Grill Seasoning™ and turmeric and fry for 1 minute. Add the mince and fry until cooked. Add the chutney and simmer for 5 minutes, then add the cooked samp and mix well. Place the mixture into a greased oven-proof dish. Beat the egg and add the milk, then pour the mixture over the mince and place the bay leaves on top. Bake for 30 minutes or until the egg is pale brown.