| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 2 |
ts |
Curry powder |
| 1 |
ts |
Ground ginger |
| 1 |
ts |
Cayenne pepper |
| 2 |
ts |
Sugar |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 5 |
sm |
Onions, coarsely cut |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Apricot jam |
| 1 |
|
Handful raisins |
| 2 |
tb |
Chutney |
| 1 |
tb |
Worcestershire |
| 1 |
|
Tomato, cut up |
| 4 |
sl |
Bread |
| 2 |
lb |
Ground beef |
| 1 |
|
Egg |
| 3/4 |
c |
Milk |
INSTRUCTIONS
1. Warm a heavy pot. Put in first 8 ingredients, warm thoroughly. 2.
Remove from heat and add next 6 ingredients. Return to low heat and mix
until bubbly. 3. Dampen and dice bread. Add to mixture and stir well. 4.
Add ground beef and cook for 15 minutes. 5. Fill a shallow greased
casserole dish with Baboti mixture. 6. Beat egg with milk. Add salt and
pepper to taste. Pour over Baboti mixture. 7. Bake at 350 degrees for 45
minutes (until custard is golden). 8. Serve with yellow rice and salad.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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