Baked beef curry with custard topping (bobotie)

Yield: 8 Servings

Measure Ingredient
1½ pounds Ground beef, or lamb
1 cup Soft bread crumbs
1 cup Milk
1 medium Chopped onion
¼ cup Slivered almonds; chopped
¼ cup Raisins
1 tablespoon Lemon juice
2 teaspoons Curry powder
1½ teaspoon Salt
¼ teaspoon Pepper
2 Eggs; beaten
1 cup Milk

Mix beef, bread crumbs, 1 cup milk, 1 egg, the onion, almonds, raisins, lemon juice, curry powder (you can use 2-3 teaspoons), salt and pepper.

Spread mixture in ungreased 2-quart casserole. Cook uncovered in 325 degree oven 45 minutes; drain excess fat. Mix beaten eggs and 1 cup milk; pour over beef mixture. Sprinkle with paprika. Place casserole in oblong pan, 13 x 9 x 2 inches, on oven rack. Pour very hot water, (1 inch) into pan. Cook uncovered until beef is done and custard is set, about 30 minutes. Garnish with lemon slices and pimiento if desired. Cut into wedges to serve

Recipe By : Betty Crocker International Cookbook 1980 Posted to FOODWINE Digest 29 October 96 Date: Tue, 29 Oct 1996 13:47:20 +0000 From: Chris Marksberry <chrism1@...> NOTES : In the seventeenth century, when Holland maintained a virtual monopoly on the spice trade, the Dutch East India Company decided to establish a permanent refreshment station at Capetown for ships sailing from the Netherlands to the Indian Ocean on the sea route blazed by Vasco da Gama. The Dutch settlement of South Africa quicked followed, and the flavor of curry made with Indian spices attracted many South African fans. Today bobotie is as characteristic of the food of South Africa as the tortilla is of Mexico.

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