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This
dish was originally made by the Cape Malay living in Cape Town,
South Africa after it was colonized by Dutch settlers in 1651.
Lemon leaves are traditionally used and may be obtained from a
florist. Bay leaves are more easily obtained. Bay leaves come
from the bay laurel tree. These trees flourish on the hilly
mountains of western Turkey and their leaves have a depth of
flavor superior to all others. The secret is the moist air
during the summer, which is picked up from the Mediterranean and
Aegean seas. At the end of the summer the wind changes
direction. This hot mountain air dries the leaves quickly.
2 pounds ground beef
1 cup
chopped yellow onion
¼ cup
raisins
2
tablespoons peach chutney
1
slice white bread, crumbled
½ cup
whole milk
2
tablespoons fresh lemon juice
¼ cup
toasted slivered almonds
1
tablespoon mild curry powder
1
teaspoon lemon zest
1
teaspoon turmeric
2
teaspoons salt
½
teaspoon ground black pepper
3
large eggs
1 ½
cups whole milk
2
dried bay or lemon leaves
1. In a
5-quart nonstick sauté pan, fry the ground beef. Add the
onions
and cook until the onions are translucent.
2. Stir in the
raisins, chutney, crumbled bread, milk, lemon
juice,
almonds, curry powder, lemon zest, turmeric, salt and
pepper.
Cook 1 minute.
3. Place the spiced
meat in a 3-quart casserole.
4. In a medium
bowl, whisk the eggs and milk. Pour the milk
mixture
over the spiced meat.
5. Insert the bay
or lemon leaves in the meat.
6. Bake in
preheated 350°
oven for 50 minutes. Remove the
leaves.
Hint: Serve with Simply Rice, Apple Raisin
Coleslaw
and chutney. We prefer a peach
chutney,
but you can use any chutney you enjoy.
Turmeric:
This root is yellow-orange in color and has a bitter
taste.
It is cultivated in India and has been used in cooking
since
600 BC.
Makes 4 servings
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