Thanks to my friend Laura, I was able to try out Marcus Samuelsson’s recipe. Saute minced beef and chopped red onion. Once beef is well-cooked, add ground cumin, coriander seeds, and curry (here, Jamaican curry powder). Let simmer for 10 minutes, then add bread crumbs, unsweetened peanut butter, a dash of salt, and some water. Let simmer for another 15 minutes, then drain meat mixture on paper towels and refrigerate for 25 minutes. Separately, mix eggs, egg yolks, milk, and a dash each of salt and nutmeg. Spread meat mixture into a greased pan, then pour egg mixture overtop. Place pan in a larger pan half-filled with water, then bake at 350 until custard is fully cooked (this should take 45 minutes, but it took an hour because the water evaporated too quickly). This recipe is from Marcus Samuelsson, The Soul of a New Cuisine. I served this with julienned cabbage mixed with lime and a dash of salt. (Jan. 2013)
Cooking Adventures 