Curried Beef Gratin

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Curried Beef Gratin

Curried Beef Gratin is a traditional African Fusion recipe (based on South African bobotie) for a classic dish of curry spiced beef cooked with onions and pine nuts that's topped with an egg and coconut milk custard flavoured with soy sauce and chillies that's oven baked. The full recipe is presented here and I hope you enjoy this classic African Fusion version of: Curried Beef Gratin.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

Rating:

Tags : Curry Beef Recipes Baking Recipes Fusion Recipes African-fusion Recipes

Ingredients:

For the Beef:

2 tbsp pine nuts
1 medium onion, finely chopped
1 tbsp sunflower oil
900g lean minced beef
1 tsp salt
1 tbsp curry powder
3 tbsp apricot preserve or mango chutney
2 tbsp fresh lemon juice

For the Custard:

3 large eggs
30ml coconut milk
1 tsp salt
2 tsp soy sauce
1/2 tsp paprika
generous pinch of chilli powder
genreous twists of black pepper
3 bayleaves

Method:

Toast the pine nuts in a dry pan until lightly browned and aromatic then set aside. Add oil to the pan and fry the onion until golden brown then add the minced beef and fry until well browned (about 3 minutes). Add the salt, pepper, curry powder, and apricot preserve or mango chutney and lemon juice. Stir and cook gently for 5 minutes before adding the toasted nuts. Transfer to a casserole or gratin dish and keep warm.

Meanwhile make the custard by whisking the eggs together in a bowl. Add the coconut milk and whisk into the egg mixture then add the salt, soy sauce, paprika, chilli powder and black pepper. Mix well to incorporate all the ingredients and pour the custard over the meat mixture.

Arrange the bayleaves on top and place the mixture in an oven pre-heated to 180°C (350°F/Gas Mark 4). Bake for about 30 minutes, or until the top has set and is golden brown. Allow to cool for 5 minutes then serve with boiled rice and green vegetables.