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Ingredients:
1-1/4 lb ground beef
1 med red onion, finely chopped
2 garlic cloves, minced
1 Tbsp Urban Accents Casablanca Ras El Hanout
1 tsp Urban Accents Moroccan Road
1 14.5 oz can diced tomatoes
1/4 cup bread crumbs
1/4 cup smooth peanut butter
1/2 tsp salt
1 cup milk
2 large eggs
2 egg yolks
Pinch of ground nutmeg
Directions:
Heat a large heavy pot over med-high heat. Add beef and onion and cook until the beef is well browned, about 5 minutes. Stir in garlic, Casablanca Ras El Hanout, Moroccan Road and tomatoes; reduce heat to low and cook, stirring occasionally, for 10 minutes. Stir in bread crumbs, peanut butter, and 1/2 cup water; cook for another 15 min. Remove the mixture with a slotted spoon and drain on paper towels. Transfer to a plate and refrigerate for 20 min.
Preheat oven to 350 degrees Fahrenheit. Generously butter a 2-qt baking dish. Spread the beef mixture across the bottom of the pan and press down to pack well. In a small bowl, whisk together milk, eggs, egg yolks, nutmeg and salt; pour over beef mixture. Set the baking dish in a larger baking pan and add enough hot water to come 1-inch up the sides of the baking dish. Cover with aluminum foil and bake for 25 min. Remove foil and bake for another 20 min, until custard topping is golden brown and toothpick comes out clean. To serve, cut into squares. |
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