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Baked Beef Curry with Custard Topping (Bobotie)

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  • 1 1/2 lb Ground beef, or lamb
  • 1 c Soft bread crumbs
  • 1 c Milk
  • 1 md Chopped onion
  • 1/4 c Slivered almonds; chopped
  • 1/4 c Raisins
  • 1 tb Lemon juice
  • 2 ts Curry powder
  • 1 1/2 ts Salt
  • 1/4 ts Pepper
  • 2 Eggs; beaten
  • 1 c 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 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@MAIL.PHOENIX.NET>
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.