Baked Beef Curry With Custard Topping(Bobotie)

* Exported from MasterCook II *

Baked Beef Curry With Custard Topping (Bobotie)

Recipe By : Betty Crocker International Cookbook 1980
Serving Size : 8 Preparation Time :0:00
Categories : International

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground beef, or
lamb
1 cup soft bread crumbs
1 cup milk
1 medium chopped onion
1/4 cup slivered almonds -- chopped
1/4 cup raisins
1 tablespoon lemon juice
2 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, 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

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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.