Sunday, January 29, 2006

Baked Beef Curry with Custard Topping (Bobotie)

In the seveteenth century the Dutch just about had a monopoly on the spice trade and the Dutch East India Company decided to crate a permanent stopping station for the ships sailing from the Netherlands on route to the Indian Ocean at Cape Town and a Dutch settlement was then quickly established. Quite a few India families moved there for jobs so the use of Indian Spices made their way into the area. Today bobotie is very characteristic of the food in the region.

Baked Beef Curry with Custard Topping (Bobotie)

main dish, meats

1 1/2 pounds ground beef or lamb
1 cup soft bread crumbs
1 cup milk
1 egg
1 medium onion, chopped
1/4 cup silvered almonds
1/4 cup raisins
1 tablespoon lemon juice
2-3 teaspoon curry powder
1 1/2 teaspoon Salt
1/4 teaspoon pepper
2 eggs, beaten
1 cup milk


Mix beef, bread crumbs, 1 cup milk, 1 egg, onion, almonds, raisins, lemon
juice, curry, salt and pepper. Spread mixture in ungreased 2-quart
casserole. Cook uncovered in 325°F degree oven.Forr 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 into oven. 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.

Yield: 8 servings

** Exported from Now You're Cooking! v5.66 **

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