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Have you made Baked Beef Curry with Custard Topping (Bobotie)?
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Difficulty: Easy
Cuisine: English
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 270
% Daily Value**
Total Fat 14g
Saturated Fat 5g
Unsaturated Fat 1g
Cholesterol 113mg
Sodium 773mg
Total Carbohydrate 17g
Dietary Fiber 2g
Sugars 3g
Protein 19g
Vitamin A  3%Vitamin C  3%
Calcium  10%Iron  15%
Potassium  9%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Beef Curry with Custard Topping (Bobotie)

Recipe Tags: Meat Recipes

Date Added: June 11, 2009


1/4 Cup Raisin dark, seedless (optional)
1 1/2 Teaspoons Salt to taste
1/4 Teaspoon Cayenne Pepper dried whole
1 Onion Chopped
1 Tablespoon Lemon Juice fresh
2 Teaspoons Curry Powder
1 Cup Soft Bread Crumbs
1 Cup Milk
2 Eggs beaten
1 1/2 Pounds Ground Beef or lamb
1/4 Cup Almond chopped
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1. Mix beef, bread crumbs, 1 cup milk, 1 egg, the onion, almonds, raisins, lemon juice, curry powder (you can use 2-3 teaspoons), salt and pepper.

2. Spread mixture in ungreased 2-quart casserole.

3. Cook uncovered in 325 degree oven 45 minutes; drain excess fat.

4. Mix beaten eggs and 1 cup milk; pour over beef mixture.

5. Sprinkle with paprika. Place casserole in oblong pan, 13 x 9 x 2 inches, on oven rack.

6. Pour very hot water, (1 inch) into pan. Cook uncovered until beef is done and custard is set, about 30 minutes.

7. Garnish with lemon slices and pimiento if desired.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Milk, Tree Nuts, Almonds, Sulfites, Fructose Malabsorption, Hot Pepper, Beef, Onion allergies.
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