Tear the bread into a bowl, pour over 250 g milk and soak for 10 minutes. Then squeeze it out and set the milk aside for the custard.

Ingredients

• 800 gBeef, ground, 85% lean meat / 15% fat, raw (Includes foods for USDA's Food Distribution Program)
• 250 gOnions, raw
• 15 gGarlic, raw
• 20 gButter, without salt
• 20 gSpices, curry powder
• 3 gSpices, turmeric, ground
• 60 gBread, white, commercially prepared (includes soft bread crumbs)
• 250 gMilk, whole, 3.25% milkfat, with added vitamin D
• 150 gEgg, whole, raw, fresh
• 40 gJams and preserves, apricot
• 60 gRaisins, golden, seedless
• 20 gLemon juice, raw
• 6 gSalt, table
• 1 gSpices, pepper, black
• 1 gSpices, bay leaf not counted – removed

Method

1. Tear the bread into a bowl, pour over 250 g milk and soak for 10 minutes. Then squeeze it out and set the milk aside for the custard.
2. Chop onion and garlic and fry in 20 g butter for 7 minutes at 165 °C until golden.
3. Add curry powder and turmeric and fry for 2 minutes, stirring.
4. Add the minced beef and fry for 8 minutes until crumbly and browned.
5. Take the pan off the heat. Stir in the squeezed bread, jam, raisins, lemon juice, salt, pepper and 1 beaten egg and smooth the mixture into a baking dish of about 20 × 25 cm.
6. Beat the remaining 2 eggs with the reserved milk, pour the custard over the meat and stick 3 bay leaves into it.
7. Bake for 40 minutes in an oven preheated to 180 °C until the custard is set and golden.
8. Rest for 6 minutes, remove the bay leaves and cut into five portions.