Ingredients:
1 cup 1% low-fat milk
2 slices white bread, 3/4 inch thick
1 1/2 lbs lean ground beef
1 onions, 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 raisins
1 apples, peeled and diced
salt and pepper, to taste
2/3 cup water
1 (7/8 ounce) packet brown gravy mix
1 eggs, 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
2 cups parboiled white rice
salt
1/8 teaspoon ground turmeric
1/2 cup toasted slivered almonds
sliced bananas
finely chopped tomatoes, and
finely chopped onions, mixed together
peaches or mango chutney
sliced canned beets
grated coconut
lime pickle ( Patak’s)
Directions:
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.
Servings: 6
Time preparation: 30 min.
Time total: 150 min.