Curried Beef Casserole
Updated February 23, 2016 
Cookbook
Fruits of the Harvest: Recipes to Celebrate Kwanzaa and Other Holidays
Published by Amistad
This famous South African dish was introduced to that cuisine via Indonesia, which was also a Dutch colony
This meal is easy to make ahead and reheat, and so it is a popular buffet dish.
Serves6 to 8
Cooking Methodbaking
CostModerate
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party
Recipe Coursemain course
Dietary Considerationpeanut free, soy free
Equipmentbaking/gratin dish
Mealdinner
Taste and Texturecreamy, hot & spicy, meaty, rich, spiced
Ingredients
- 1 cup fresh bread crumbs
- 1 cup milk
- 5 large eggs
- 2 tablespoons unsalted butter
- 2 pounds ground beef round
- 1 large onion, chopped
- 1 medium pear, cored and chopped
- 2 garlic cloves, minced
- 2 tablespoons curry powder
- Grated zest of 1 large lemon
- 3 tablespoons fresh lemon juice
- ½ cup blanched slivered almonds
- ½ cup chopped dried apricots
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- ¾ cup heavy or whipping cream
- 4 bay leaves
- Chutney, for garnish
Instructions
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Position a rack in the top third of the oven, and preheat to 325°. Lightly butter a 9- by 13-inch baking dish.
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In a medium bowl, mix together the bread crumbs, milk, and 1 of the eggs. Set aside.
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Heat the butter in a large skillet. Add the ground round, onion, and pear, and cook over high heat, stirring often, until the meat has lost its pink color, about 5 minutes. Add the garlic, curry powder, lemon zest, and lemon juice, and stir for 1 minute. Stir in the almonds, apricots, salt, and cayenne. Remove the skillet from the heat and allow the mixture to cool slightly.
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Stir the meat mixture into the bread crumbs, and combine well. Transfer to the prepared baking dish, smooth the top, and place on a baking sheet.
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In a medium bowl, whisk the heavy cream with the remaining 4 eggs until smooth. Press the bay leaves into the top of the meat, and then pour the cream mixture over it.
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Bake until the custard is set and lightly browned, about 45 minutes. Serve, with a bowl of chutney passed alongside.
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1991 Eric V. Copage
