dish was originally made by the Cape Malay living in Cape Town,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. In a
5-quart nonstick sauté pan, fry the ground beef. Add the
chopped yellow onion
tablespoons peach chutney
slice white bread, crumbled
tablespoons fresh lemon juice
toasted slivered almonds
tablespoon mild curry powder
teaspoon lemon zest
teaspoon ground black pepper
cups whole milk
dried bay or lemon leaves
and cook until the onions are translucent.
2. Stir in the
raisins, chutney, crumbled bread, milk, lemon
almonds, curry powder, lemon zest, turmeric, salt and
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
over the spiced meat.
5. Insert the bay
or lemon leaves in the meat.
6. Bake in
oven for 50 minutes. Remove the
Hint: Serve with Simply Rice, Apple Raisin
and chutney. We prefer a peach
but you can use any chutney you enjoy.
This root is yellow-orange in color and has a bitter
It is cultivated in India and has been used in cooking
Makes 4 servings