Ingredients
Original recipe: 6 servings. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 600 gLean ground beef
- 180 gOnion, diced
- 1 tbspSunflower oil
- 2 cloveGarlic, minced
- 2 tspCurry powder
- ½ tspGround turmeric
- ½ tspGround cumin
- 50 gRaisins
- 3 tbspFruit chutney
- 1 tbspLemon juice
- ¾ tspFine salt
- 60 gWhite wheat bread
- 300 mlWhole milk, divided
- 2 eachLarge eggs
- 3 eachBay leaves
Make it
- Heat the oven to 180°C/350°F. Soak the bread in 100 ml of the milk in a small bowl. Heat the oil in a skillet and cook the onion for 6 minutes, then add the garlic and spices for 30 seconds.
- Add the beef and cook for 8–10 minutes, breaking it into small pieces, until no pink remains and it reaches 71°C/160°F. Stir in the raisins, chutney, lemon juice and salt.
- Mash the soaked bread with its milk and stir it into the beef. Transfer the filling to a 20-cm square baking dish and level the surface.
- Beat the eggs with the remaining 200 ml milk. Pour evenly over the beef and lay the bay leaves on top. Bake for 30–35 minutes until the custard is set in the center and reaches 71°C/160°F.
- Rest for 10 minutes, remove the bay leaves and divide into six portions.
Ingredients, recipe context & sources
Ingredient flags: Milk, Eggs, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.