Follow these steps for perfect results
1% low-fat milk
white bread
thick
lean ground beef
onion
chopped
garlic cloves
minced
curry powder
mild to medium heat
ground turmeric
sugar
vinegar
seedless raisin
apple
peeled and diced
salt
pepper
water
brown gravy mix
egg
beaten
1% low-fat milk
eggs
salt
ground nutmeg
bay leaves
parboiled white rice
salt
ground turmeric
toasted slivered almonds
sliced banana
sliced
finely chopped tomatoes
finely chopped
finely chopped onion
finely chopped
peaches or mango chutney
sliced canned beets
sliced
grated coconut
grated
lime pickle
Soak bread in milk.
Brown ground beef in skillet.
Add onion, garlic, curry powder, and turmeric; cook until onions soften.
Stir in sugar, vinegar, raisins, apple, salt, and pepper.
Pour in water and gravy mix; simmer until thickened.
Remove from heat and let cool slightly.
Squeeze milk from bread (reserve milk); tear bread into chunks.
Fold bread and beaten egg into meat mixture.
Pour into greased casserole dish.
Bake at 350°F for 15 minutes.
Remove and cool completely.
Prepare custard topping: beat milk, eggs, and salt.
Pour custard over meat.
Sprinkle with nutmeg and add bay leaves.
Bake until custard sets (20-25 minutes).
Serve warm with yellow rice and sambals.
Expert advice for the best results
Serve with a dollop of chutney for added sweetness.
Adjust curry powder to your preferred spice level.
Everything you need to know before you start
15 minutes
Can be assembled a day ahead.
Serve in the casserole dish or portion into individual bowls.
With yellow rice and a selection of sambals.
Garnish with fresh cilantro.
A South African red wine.
A light and refreshing beer.
Discover the story behind this recipe
A traditional Cape Malay dish, reflecting a blend of cultures and flavors.
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