This recipe originated with a wonderful cookbook I brought when Puckstopper was starting to more complex meals about 11 years ago. The book was called One-Recipe Three-meal Family cookbook by Sara Lewis. This curry was my favorite recipe from the book. I just passed the book on to La and knew I needed to extract this recipe from it!
I onion, chopped
1-pound ground meat of choice.
1 clove garlic, crushed and minced
2 teaspoons mild curry paste
2 teaspoons red wine vinegar
½ cup plain breadcrumbs
1 Tablespoon tomato paste
¼ cup raisins (or more)
1 Tablespoon mango chutney, minced
1 banana, sliced
2 eggs (or 3 eggs whites? I haven’t tried it but I am pretty sure it will work)
4 teaspoons turmeric
½ cup skim milk
4 small bay leaves
1. Preheat the oven to 350.
2. In a frying pan over medium heat onion and meat. Cook until meat is brown.
3. Add garlic and curry paste and stir well cooking for a minute or two.
4. Remove from heat and stir in vinegar, breadcrumbs, tomato paste, raisins, and salt and pepper to taste.
5. Stir in the chutney and banana slices.
6. Put meat mixture into a round baking dish and press flat into an even layer with a spoon.
7. Place dish on baking sheet and cook for 20 minutes.
8. Meanwhile, blend the turmeric, milk and salt and pepper with eggs.
9. Remove baking dish from oven and lay the bay leaves on top of the meat.
10. Pour the egg mixture over the top and return baking dish to the oven.
11. Bake for 30 minutes more, or until the egg has set.
12. Serve with a side of vegetables and maybe a baked potato?