Baked Beef and Lamb Curry with Custard Topping

Baked Beef and Lamb Curry with Custard Topping

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3/4 lb. lean ground beef

3/4 lb. ground lamb

1 cup soft bread crumbs

1 cup milk

1 egg

1 medium onion, chopped

1/4 cup slivered almonds, toasted and chopped

1/4 cup raisins

1 Tablespoon fresh lemon juice

3 tsp curry powder

1 1/2 tsp. salt

1/4 tsp. pepper

2 eggs, beaten

1 cup milk

paprika

Mix beef, lamb, bread crumbs, 1 cup milk, 1 egg, onion, almonds, raisins, lemon juice, curry powder, salt and pepper. Spread mixture into an ungreased 2 quart casserole. Cook covered at 325 degrees for 45 minutes; drain excess fat. Mix beaten eggs and milk; pour over beef mixture. Sprinkle with paprika. Place casserole inside large baking pan and pour hot tap water into pan until it comes half way up the side of casserole. Cook uncovered until custard is set, about 30 minutes.

2 thoughts on “Baked Beef and Lamb Curry with Custard Topping

  1. I don’t know if I can sneak the ground lamb in without my picky kiddos protesting, but perhaps I should try. How did you do it with twins and triplet and food choices?

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