- 500 grams minced beef
- 2 thickly sliced bread (light grey or white). I always prefer artisanal bread.
- 20 cl whole milk
- 10 cl La Trappe Tripel
- 2 onions, finely chopped
- 2 cloves of garlic, finely chopped
- 1 teaspoon curry powder
- 1 teaspoon mixed spices: cardamom, chilli and coriander
- 1 teaspoon turmeric
- 1 apple
- 50 grams dried apricots
- 100 grams big white raisons
- 4 bay leaves
- 2 tablespoons jam (peach, orange or mango)
- Salt and pepper
- 2 eggs
- Banana cut in slices
- Almond flakes
10 CL La Trappe Tripel (8%)More about La Trappe Tripel (8%)
- Heat the oven to 180°C.
- Mix 20 cl whole milk with 10 cl La Trappe Tripel.
- Take 2 thick slices of bread (light grey or white, not brown bread), cut of the crust and soak the slices of bread in the mixture.
- Finely chop 2 onions and sauté them in a big pot with some oil and butter.
- Add 2 finely chopped cloves of garlic to the pot and then add the spices: curry powder, cardamom, chilli, turmeric and coriander.
- Mix everything while on the stove and then add the minced beef.
- Cut the apple into pieces and add together with the dried apricots, raisons, jam and two bay leaves to the pot.
- Season with salt and sufficient black pepper and continue to cook until the meat is no longer red.
- Remove the bread from the liquid, squeeze out the liquid but keep the milk and beer mixture for later.
- Mash the bread under the minced beef.
- Put the minced beef mixture in a greased oven dish and press it down well.
- Take the milk and beer mixture, whip two eggs in it and add salt and pepper.
- Pour this mixture over the minced beef and press the remaining bay leaves into the mixture.
- Place some banana slices on top of it all and sprinkle some almond flakes.
- Put the oven dish in the oven for approximately 30 to 45 minutes until the top is slightly coloured.
Recipe from M. Lagas