Babootie

"A simple, frugal, curry flavored dish with it's roots from Africa [although my recipe card sites Barbados!?!] that is an excellent way to stretch only a pound of ground beef into a family meal. Originally found in a collection of recipe cards from "My Great Recipes" printed in Holland, it has become a staple in our family!"
 
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photo by Chef Come Lately photo by Chef Come Lately
photo by Chef Come Lately
Ready In:
1hr 20mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • In a large heavy fry pan, cook onion in butter until golden brown.
  • Add curry powder, 1 1/4 tsp salt, and cayenne pepper to pan and sauté another 2 - 3 minutes.
  • Add beef. Sauté until browned. Remove from heat and drain fat. (very important--thoroughly drain the fat!).
  • Soak crumbled bread in 1 1/2 cups of milk.
  • Add milk mixture to beef mixture in pan and stir.
  • Pour into buttered baking dish about 8 inches square, or similar size.
  • In small bowl, beat eggs with remaining 1/2 cup milk and add the raisins.
  • Pour egg mixture over top of beef mixture.
  • Bake uncovered in a 375°F oven for 50 - 60 minutes until the top is a pretty, light golden brown.
  • Serve with steamed vegetables, or rice if you prefer.

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Reviews

  1. We were skeptical of this recipe at first (weren't sure about the raisins). However, this ended up being delicious! The raisins added just the right amount of sweetness. We did think it could use more spice, actually so, we plan on using more curry powder next time. I'm also wondering how this might be with a spoonful of curry paste instead of the powder. Still quick prep and yummy! We had this with brown rice and baked acorn squash. The flavors worked really well together. Thanks for sharing!
     
  2. The recipe originates from South Africa
     
  3. I love Babootie and have not had it in years since leaving South Africa. Such an easy recipe and very yummy. Thx, my husband is very happy!! and my little kids love it too. I add a little Mrs Balls chutney to sweeten the mince mixture for the kiddies sake, but it is just as nice without it.
     
  4. Well, I made this vegetarian by substituting some fake meat...yum =). It was pretty good, but needs some more flavor. However, I think if you were using the real beef it would be perfect. Perhaps I'll add some broth or something when I reconstitute my 'meat'. Thanks - I had babootie over the summer in England - made by a Dutch woman who lived in South Africa - I thought it was South African... regardless - it's good stuff!
     
  5. Try it...you'll like it! This one dish meal is similar to moussaka but more flavorful...it was easy to make and something different with ingredients we usually have around the house anyway. DH put Tabasco on but it didn't need it! With a side of veggies this serves six.
     
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RECIPE SUBMITTED BY

I love to sing Barbershop Harmony (Sweet Adeline Int.) in addition to a love for road racing and the SCCA community! (google it!) My family's cooking history is rooted in the farm country of Central New York State. Mom knew how to can fresh vegetables from the garden, tap our Maple trees to make homemade syrup, and the value of simple cooking using inexpensive ingredients. Add to that a husband who favors spicy foods and ethnic choices like West Indian, or Asian, and the soul food of the deep south, and my own roots of Germanic and English (is there such a thing?) cooking and our family has a wide variety of favorites plus an adventurous spirit to try new things!
 
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