Ingredients
- 2 tbsp Coconut Flavoured Oil
- 1 onion, chopped
- 1kg ground beef, lamb, or mixture
- 2 cloves garlic, minced
- 2 tbsp mild curry powder1 tsp salt, more to taste
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp black pepper
- 1/2 tsp dried marjoram (oregano is also okay)
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 2 tbsp golden raisins
- 6 dried apricots, chopped (about 2 tbsp)
- 2 eggs, beaten
- 1 cup heavy cream or chilled coconut milk
- 1 pinch salt
- 6-7 bay leaves
- toasted almond slivers or slices to serve
Instructions
- Preheat the oven to 180. In a large skillet, heat the Coconut Oil Flavoured Oil over medium-high heat. Add the onion and soften until softened, stirring often, about 3 minutes. Add the garlic and sauté until aromatic, about 30 seconds. Add the ground beef and sauté until mostly browned, about 5 minutes, breaking up the chunks with your spoon.
Add the seasonings and dried fruit and sauté until the beef is cooked through and starting to crisp at the edges, about 2 minutes. Taste and add salt if needed; it should taste a bit salty (the rich custard will balance the flavours). Once tasty, transfer everything to a lasagna pan or baking dish. Beat the eggs and combine them with the cream and salt. Pour the egg mixture over the meat then lay the bay leaves over the mixture.
Place in the oven and bake until the custard sets and starts to brown, 30-40 minutes. Bake until brown spots start to form. Remove and let rest for five minutes before serving with toasted almond slivers or slices.
** Let’s face it – using coconut milk in place of heavy cream, in most cases, feels like a compromise. Not the case with this dish, where the mild coconut flavor elevates the entire dish to another level of delicacy.
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