This ground beef custard is sweet with coconut milk and apricot preserves yet hot and savory with spices and curry flavors.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
- 2 Tbsp (30 mL) pine nuts, slivered almonds or cashews
- 1 medium onion, finely chopped
- 1 Tbsp (15 mL) canola or sunflower oil
- 2 lbs (900 g) lean ground beef
- 1 tsp (5 mL) salt
- 20 grinds black pepper
- 1 Tbsp (15 mL) Indian curry paste or 2 tsp (10 mL) curry powder
- 3 Tbsp (45 mL) apricot preserves or mango chutney
- 2 Tbsp (30 mL) fresh lemon juice
- Custard:
- 3 large eggs
- 1-1/3 cups (330 mL) canned coconut milk
- 1 tsp (5 mL) salt
- 2 tsp (10 mL) soy sauce
- 1/2 tsp (2 mL) paprika
- Pinch of chili powder
- 10 grinds black pepper
- 2 or 3 bay leaves
Preparation:
Preheat oven to 175C (350F).
In heavy-based skillet, toast pine nuts, almonds or cashews over moderate heat, tossing frequently, until they smell toasty, about 3 minutes.
In large skillet over moderate heat, heat oil and cook onion, stirring, until golden brown, about 5 minutes. Add ground beef and fry, stirring once or twice, until well-browned, about 3 minutes. Add salt, pepper, curry, apricot preserves or mango preserves, and lemon juice. Cook gently for 5 minutes, then stir in the toasted nuts.
Transfer to casserole or small gratin dish, and keep warm while you make the custard topping.
To make custard:
In bowl, whisk eggs with coconut milk. Add salt, soy sauce, paprika, chili powder and black pepper. Mix well, then pour custard (it will be thin) evenly over meat mixture. Arrange bay leaves on top. Bake for 30 minutes, until top has set and is golden brown. Allow to cool for 5 minutes before serving with rice and a green vegetable.
Makes 4 to 6 servings.
Source: The New Complete International Jewish Cookbook by Evelyn Rose (Robson Books)
Reprinted with permission.
In heavy-based skillet, toast pine nuts, almonds or cashews over moderate heat, tossing frequently, until they smell toasty, about 3 minutes.
In large skillet over moderate heat, heat oil and cook onion, stirring, until golden brown, about 5 minutes. Add ground beef and fry, stirring once or twice, until well-browned, about 3 minutes. Add salt, pepper, curry, apricot preserves or mango preserves, and lemon juice. Cook gently for 5 minutes, then stir in the toasted nuts.
Transfer to casserole or small gratin dish, and keep warm while you make the custard topping.
To make custard:
In bowl, whisk eggs with coconut milk. Add salt, soy sauce, paprika, chili powder and black pepper. Mix well, then pour custard (it will be thin) evenly over meat mixture. Arrange bay leaves on top. Bake for 30 minutes, until top has set and is golden brown. Allow to cool for 5 minutes before serving with rice and a green vegetable.
Makes 4 to 6 servings.
Source: The New Complete International Jewish Cookbook by Evelyn Rose (Robson Books)
Reprinted with permission.
