Baked Beef Curry with Custard Topping
Submitted by deaconrich
South African-inspired curried beef bake with almonds, raisins, and lemon juice under a silky egg custard topping. Rich, fragrant, and crowd-sized for 16 servings.
YIELD
16 servingsPREP
20 minCOOK
75 minREADY
95 minIf you’ve never tried bobotie, South Africa’s beloved curried meat bake, this recipe is your invitation.
Seasoned ground beef (or lamb) gets mixed with bread crumbs soaked in milk, chopped almonds, plump raisins, a squeeze of lemon, and a warm dose of curry powder. It bakes until the meat firms up and the fat renders off.
Then comes the showstopper: a simple egg-and-milk custard poured right over the top, dusted with paprika, and baked in a water bath until it sets into a glossy, wobbly crown.
Slice it into wedges like a pie. Each piece gives you spiced, savory meat on the bottom and creamy, gently set custard on top. It’s comfort food from the other side of the world.
Pro Tips
- Drain the excess fat after the first bake so the custard sets cleanly on top instead of sliding around.
- The water bath is non-negotiable. It prevents the custard from curdling and gives it that silky texture.
- Start with 2 teaspoons of curry powder and work up to 3 if you like more heat.
- This feeds a crowd (16 servings), making it ideal for dinner parties and potlucks.
Ingredients
Directions
Mix beef, bread crumbs, 1 cup milk, 1 egg, the onion, almonds, raisins, lemon juice, curry powder (you can use 2 to 3 teaspoons), salt and pepper. Spread mixture in ungreased 2-quart casserole. Cook uncovered in 325℉ (160℃) 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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