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Coconut Recipes: South African Curried Beef Gratin Recipe


This ground beef custard is sweet with coconut milk and apricot preserves yet hot and savory with spices and curry flavors.

INGREDIENTS:

  • 2 Tbsp (30 mL) pine nuts, slivered almonds or cashews
  • 1 medium onion, finely chopped
  • 1 Tbsp (15 mL) canola or sunflower oil
  • 2 lbs (900 g) lean ground beef
  • 1 tsp (5 mL) salt
  • 20 grinds black pepper
  • 1 Tbsp (15 mL) Indian curry paste or 2 tsp (10 mL) curry powder
  • 3 Tbsp (45 mL) apricot preserves or mango chutney
  • 2 Tbsp (30 mL) fresh lemon juice
  • Custard:
  • 3 large eggs
  • 1-1/3 cups (330 mL) canned coconut milk
  • 1 tsp (5 mL) salt
  • 2 tsp (10 mL) soy sauce
  • 1/2 tsp (2 mL) paprika
  • Pinch of chili powder
  • 10 grinds black pepper
  • 2 or 3 bay leaves
  • PREPARATION:

    Preheat oven to 175C (350F). In heavy-based skillet, toast pine nuts, almonds or cashews over moderate heat, tossing frequently, until they smell toasty, about 3 minutes. In large skillet over moderate heat, heat oil and cook onion, stirring, until golden brown, about 5 minutes.


     

     

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