Baked Beef Curry with Custard Topping
29
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Ingredients
1 ½ | pounds |
beef
or lamb |
|
1 | cup |
bread crumbs
soft |
|
1 | cup |
milk
|
|
1 | medium |
onions
chopped |
|
¼ | cup |
almonds
slivered,chopped |
* |
¼ | cup |
raisins, seedless
|
|
1 | tablespoon |
lemon juice
|
|
2 | teaspoons |
curry powder
|
|
1 ½ | teaspoons |
salt
|
|
¼ | teaspoon |
black pepper
|
* |
2 | ec |
eggs
beaten |
* |
1 | cup |
milk
|
|
1 | x |
paprika
|
* |
Directions
Mix beef, bread crumbs, 1 cup milk, 1 egg, the onion, almonds, raisins, lemon juice, curry powder (you can use 2 to 3 teaspoons), salt and pepper. Spread mixture in ungreased 2-quart casserole. Cook uncovered in 325℉ (160℃) 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
Nutrition Facts
Serving Size 91g (3.2 oz)Amount per Serving
Calories 17046% of calories from fat
% Daily Value *
Total Fat 9g
13%
Saturated Fat 4g
18%
Trans Fat
0g
Cholesterol 39mg
13%
Sodium 310mg
13%
Total Carbohydrate
3g
3%
Dietary Fiber 1g
2%
Sugars g
Protein
27g
Vitamin A 1%
•
Vitamin C 2%
Calcium 6%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?