Baked beef curry with custard topping PDF Print E-mail

Baked Beef Curry with Custard Topping (Bobotie)

1 1/2 pounds ground beef or lamb
1 cup soft bread crumbs (about 1 1/2 slices bread)
1 cup milk1 egg
1 medium onion, chopped
1/4 cup slivered almonds, chopped
1/4 cup raisins
1 tablespoon lemon juice
2 to 3 teaspoons curry powder
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 eggs, beaten
1 cup milk
Paprika

Mix beef, bread crumbs, 1 cup milk, 1 egg, onion, almonds, raisins, lemon juice, curry powder, salt and pepper. Spread mixture in ungreased 2-quart casserole. Bake uncovered at 325 degrees F for 45 minutes; drain excess fat.

Mix beaten eggs and 1 cup milk; pour over beef mixture. Sprinkle with paprika. Place casserole in a 13 x 9-inch pan on oven rack. Pour 1 inch of very hot water into pan. Bake uncovered until beef is done and custard is set, about 30 minutes.

Garnish with lemon slices and pimento if desired. Cut into wedges to serve.

Yields 8 servings.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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