Baked Beef Curry with Custard Topping
Yield
16 servingsPrep
20 minCook
75 minReady
95 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Trans-fat Free, Low Carb
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
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