(recipe, Marcus Samuelsson)
Marcus Samuelsson, whose cookbook The Soul of a New Cuisine includes recipes from all regions of Africa, likes the comforting appeal of this one-dish casserole from South Africa.
- 1¼ lb. ground beef
- 1 medium red onion, finely chopped
- 2 garlic cloves, minced
- 1 Tbsp. curry powder
- ½ tsp. ground cumin
- ½ tsp. crushed coriander seeds
- 2 tomatoes, chopped, or 1 cup chopped canned tomatoes
- ¼ cup breadcrumbs
- ¼ cup crushed peanuts or smooth peanut butter, preferably unsweetened
- 2 tsp. salt, divided
- 1 cup milk
- 2 large eggs
- 2 egg yolks
- Pinch of ground nutmeg
- Heat a Dutch oven or other large heavy pot over medium-high heat. Add the ground beef and onion and cook, stirring to break up any lumps, until the beef is well browned, about 5 minutes. Stir in the garlic, curry powder, cumin, coriander, and tomatoes, reduce the heat to low, and cook, stirring occasionally, for 10 minutes.
- Stir in the breadcrumbs, peanuts, 1½ teaspoons of the salt, and ½ cup water, and cook for another 15 minutes, stirring occasionally. Remove the beef mixture from the pot with a slotted spoon and drain on paper towels. Transfer to a plate and refrigerate for 20 minutes.
- Preheat the oven to 350 degrees. Generously butter a 2-quart baking dish. Spread the beef mixture in the bottom of the pan and press down to pack well. Whisk together the milk, eggs, egg yolks, nutmeg, and the remaining ½ teaspoon salt, and pour over the beef mixture.
- Set the baking dish in a larger baking pan and add enough hot water to come 1 inch up the sides of the baking dish. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 20 minutes, until the custard topping is golden brown and a toothpick inserted in the center comes out clean.
- Cut into squares.