 |
|
|
|
|
|
 |
|
Serving(s) |
|
|
|
|
Makes 8 servings |
|
|
|
|
|
|
|
|
|
|
|
|
|
| General Category : Main Course |
|
| Food Group : Meat-Beef |
|
|
|
|
| This curried beef casserole hails from South Africa and is often served at Kwanzaa celebrations that commemorate Afro-Canadian history. |
|
|
Ingredients
|
|
• |
2 tbsp (30 mL) butter |
|
|
• |
2 lbs (1 kg) lean ground beef |
|
|
• |
1 onion, peeled and chopped |
|
|
• |
1 bay leaf |
|
|
• |
¼ tsp (1 mL) salt |
|
|
• |
2 cloves minced garlic |
|
|
• |
4 tsp (20 mL) curry paste |
|
|
• |
2 tsp (10 mL) finely grated lemon peel |
|
|
• |
3 tbsp (45 mL) fresh lemon juice |
|
|
• |
¾ cup (175 mL) chopped dried apricots |
|
|
• |
½ cup (125 mL) blanched slivered almonds |
|
|
• |
5 eggs |
|
|
• |
1 cup (250 mL) milk |
|
|
• |
1 cup (250 mL) fresh bread crumbs |
|
|
• |
¾ cup (175 mL) 35% cream |
|
|
• |
Chutney |
|
|
|
|
|
|
Preparation
|
|
|
Preheat oven to 325F (160C). Melt butter in a skillet set over medium heat. Add the beef, onion, bay leaf and salt. Cook, stirring often, for 7 minutes or until browned. Add the garlic, curry paste, lemon peel and lemon juice. Cook for 1 minute. Stir in apricots and almonds. Whisk 1 egg with the milk. Stir in bread crumbs and stir into meat mixture. Transfer to a well-greased 9- x 13-in (3L) baking dish. Whisk remaining eggs with cream and pour over top of meat mixture. Bake in preheated oven for about 40 minutes or until golden and custard topping is almost set. Serve with chutney. Makes 8 servings.
|
|
|
Nutritional information
|
|
Per serving: 461 cal, 30 g fat, 18 g carb, 31 g protein, 3 g fibre, 344 mg sodium.
Excellent source thiamin, niacin, folate, iron.
|
|
|
Calories : 461
|
|
|
