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Prep Time:
20 mins
Cook Time:
1 hr
Soak Time:
5 mins
Rest Time:
5 mins
Total Time:
1 hr 30 mins
Servings:
8
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Ingredients
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1 tablespoon olive oil
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1 tablespoon butter
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1 large onion, diced
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2 teaspoons kosher salt, plus more to taste
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5 teaspoons curry powder
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1/2 teaspoon ground turmeric
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1 teaspoon ground cumin
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1/2 teaspoon freshly ground black pepper
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1 teaspoon dried oregano
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2 pounds ground beef
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4 bay laurel leaves, divided
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1 rounded tablespoon tomato paste
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4 cloves garlic, minced
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2 tablespoons lemon juice
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1 teaspoon lemon zest
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1 tablespoon wine vinegar or apple cider vinegar, or to taste
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1/2 teaspoon Worcestershire sauce
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1/3 cup Indian-style fruit chutney, or to taste
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3 slices white bread, crusts removed
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1 1/2 cups milk, divided
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2 large eggs
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1 pinch cayenne pepper
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Heat olive oil and butter in a large oven-proof skillet over medium heat. Add onions and salt, and cook until just beginning to soften and turn translucent, 3 to 5 minutes.
Stir in curry powder, cumin, turmeric, black pepper, and oregano, and cook for 1 to 2 minutes more.
Add ground beef, and cook, stirring, while breaking the meat up into small crumbles. Add 1 bay leaf, tomato paste, and garlic, and cook, stirring, for another 2 minutes.
Stir in lemon juice and zest, vinegar, Worcestershire, and chutney. Smooth the top, and simmer mixture gently for 5 minutes.
Meanwhile, add bread to a bowl and cover with 1/2 cup of milk, toss, and let stand for 5 minutes. Squeeze excess milk back into the bowl and add soaked bread to meat. Mash, smash and stir mixture until bread is thoroughly blended in.
Add remaining 1 cup milk to the bowl; add eggs, cayenne, and pinch of salt, and whisk thoroughly. Pour gently over meat, and top with 3 or more bay leaves.
Bake in the preheated oven until custard on top is set and lightly golden brown, about 45 minutes. Let rest 5 minutes before serving.
John Mitzewich
Chef’s Notes:
This is a fairly sweet dish, so the amount of chutney can be reduced to taste. Apricot jam can be used instead of chutney if desired.
I Made It
Nutrition Facts (per serving)
441
Calories
27g
Fat
13g
Carbs
36g
Protein
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Nutrition Facts
Servings Per Recipe
8
Calories
441
% Daily Value *
Total Fat
27g
34%
Saturated Fat
10g
49%
Cholesterol
155mg
52%
Sodium
580mg
25%
Total Carbohydrate
13g
5%
Dietary Fiber
2g
7%
Total Sugars
4g
Protein
36g
72%
Vitamin C
7mg
7%
Calcium
137mg
11%
Iron
5mg
26%
Potassium
654mg
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
