Prep 30 mins
Cook 2 hrs
This is a family recipe from my birth country. It is absolutely unusual and fabulous for potluck dinners as the meat mixture and rice should be served at room temperature to enhance flavours. The accompaniments complete the exotic presentation of the dish. Your guests will be begging for the recipe!
- 1 cup 1% low-fat milk
- 2 slices white bread, 3/4 inch thick
- 1 1⁄2 lbs lean ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon mild to medium heat curry powder
- 1 teaspoon ground turmeric
- 1 tablespoon sugar
- 1 tablespoon vinegar
- 1⁄4 cup seedless raisin
- 1 apple, peeled and diced
- salt and pepper, to taste
- 2⁄3 cup water
- 1 (7/8 ounce) packet brown gravy mix
- 1 egg, beaten
- 1 1⁄2 cups 1% low-fat milk (use the milk from the bread soaking)
- 3 eggs
- 1 pinch salt
- ground nutmeg
- 4 bay leaves
Yellow Almond Rice
- 2 cups parboiled white rice
- 1⁄8 teaspoon ground turmeric
- 1⁄2 cup toasted slivered almonds
- sliced banana
- finely chopped tomatoes, and
- finely chopped onion, mixed together
- peaches or mango chutney
- sliced canned beets
- grated coconut
- lime pickle (Patak's)
- Soak the bread in the cup of milk, set aside.
- In a large, non-stick skillet, brown the ground beef.
- Add the onions, garlic, curry powder and turmeric and cook until the onions are soft.
- Add sugar, vinegar, raisins, apple, salt and pepper.
- Pour in water and gravy mixture and cook gently until it starts to thicken.
- Remove from heat and cool slightly.
- Gently squeeze excess milk from the bread (add the milk to the custard topping) and tear apart into chunks.
- Fold into meat mixture together with the beaten egg.
- Place the meat mixture into a greased 9 x 9" casserole dish and bake at 350°F for 15 minutes.
- Remove from oven and cool completely.
- Prepare custard topping.
- For the custard topping: beat together the milk, eggs and salt.
- Gently pour over the cooled meat mixture.
- Sprinkle with nutmeg and place bay leaves on top.
- Return casserole to oven until the top is set- about 20 to 25 minutes.
- Serve warm (not hot or better still, room temperature) alongside yellow rice and sambals on the side.
- Cook rice in the usual manner adding turmeric and salt to the water.
- Drain and fluff up, add almonds.
- Place the sambals in small serving dishes and allow guests to help themselves.
Rave reviews from my Taste of Africa dinner party. The banana/coconut was favorite sambal with chutney a close second. Very nice for make ahead. Kept it in fridge till ready to do the custard, but then requiring extra time in oven. We reheated the leftovers and it was still excellent. Will definitely make again.