*  Exported from  MasterCook II  *
 
              Baked Beef Curry With Custard Topping (Bobotie)
 
 Recipe By     : Betty Crocker International Cookbook 1980
 Serving Size  : 8    Preparation Time :0:00
 Categories    : International
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        ground beef, or
                         lamb
    1      cup           soft bread crumbs
    1      cup           milk
    1      medium        chopped onion
      1/4  cup           slivered almonds -- chopped
      1/4  cup           raisins
    1      tablespoon    lemon juice
    2      teaspoons     curry powder
    1 1/2  teaspoons     salt
      1/4  teaspoon      pepper
    2                    eggs -- beaten
    1      cup           milk
                         paprika
 
 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.  Spread mixture in ungreased 2-quart casserole.  Cook
 uncovered in 325 degree 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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 NOTES : In the seventeenth century, when Holland maintained a virtual
 monopoly on the spice trade, the Dutch East India Company decided to
 establish a permanent refreshment station at Capetown for ships
 sailing from the Netherlands to the Indian Ocean on the sea route
 blazed by Vasco da Gama.  The Dutch settlement  of South Africa
 quicked followed, and the flavor of curry made with Indian spices
 attracted many South African fans.  Today bobotie is as characteristic
 of the food of South Africa as the tortilla is of Mexico.

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