South African Curried Beef Gratin Recipe

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.