Recipe Source: Viestad, Andreas. Where Flavor was Born. Chronicle Books, San Francisco, 2007 p. 191
I've made this dish once before, from a different source. I'm ashamed to say that I can't find that I posted it anywhere, although I wouldn't have had much good to say about it at that time. Maybe that's why I didn't post anything about it. I wanted to like it but that recipe was far too custard-y for my tastes. I'm not usually a big custard fan, especially when it comes to savory foods (Doctor Who fans everywhere will be horrified) and it generally just turns me right off. This past Valentine's Day though I wanted to serve something that would appeal to both my husband and my daughter and I thought that this might well do the trick. The Spouse - well, he's not often a custard fan either, but I thought he'd like the flavors and he'd definitely like the carbohydrate content. My daughter would love the eggs, since they're one of her favorite foods.
I did make a few changes to the original. I used whole wheat English muffins instead of bread for the simple reason that I didn't have time to go about making bread, and even if I had there wouldn't have been enough left to go stale. We almost never buy store-bought bread around here, but English muffins are something I can justify since making them at home is enough of a hassle (and they don't last all that long when homemade). This is horribly inauthentic and I don't much care. I used less meat since there are only three of us. I changed the spicing a little to match what I had on hand and what I actually like. I omitted the raisins and the jam because they added too much sugar to the dish. While my husband and daughter would have been happy to enjoy the sweetness I would have been unable to eat it, and I emphatically did not need a sugared-up three year old running around while I was trying to pack for a long road trip. I did add a few more figs to make up for some of the volume lost to the beef. I omitted the lime leaves because I hadn't any and couldn't find any ahead of time. I usually try to keep some on hand but sometimes it isn't in the cards.
The results were actually very well received. It was still a little sweeter than I would usually prefer but I still enjoyed it and had seconds. Fearless Toddler for once didn't need to be coaxed into eating instead of playing or climbing, and that speaks volumes as to the power of this dish.
Oven Baked Curry (serves 4; approx. cost per serving not available)
2 whole-wheat English muffins, torn
1 cup milk
2 tablespoons butter
2 onions, chopped
8 garlic cloves, crushed
1 1/3 pounds ground beef
1/2 tablespoon ground cumin
1/2 tablespoon ground coriander
1/2 tablespoon ground cardamom
1/2 tablespoon ground turmeric
1/8 tablespoon ground cloves
1/8 tablespoon ground nutmeg
1/4 tablespoon ground cinnamon
1 teaspoon Aleppo pepper
1/2 cup chopped figs
3 eggs, beaten
- Deep pie plate
- Saute pan
- Small bowl
- Mixing bowl
- Preheat your oven to 350︒.
- Melt the butter in a saute pan over medium heat.
- Add the onions and garlic. Saute gently for 3-5 minutes. Remove from heat.
- Combine the muffins with the onion mixture, beef, spices and figs in the mixing bowl. Knead well with clean hands to combine.
- Transfer to the baking dish and try to spread out evenly.
- Bake 30 minutes.
- Meanwhile, combine the eggs and milk in the small bowl.
- Pour it over the meat mixture and bake another 15 - 20 minutes.