Baked Beef Curry with Custard Topping (Bobotie)

Title: Baked Beef Curry with Custard Topping (Bobotie)
Categories: Internation
Yield: 8 Servings

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

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

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.