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Curried Beef Ring's picture
  Ground chuck/Chuck 2 Pound
  Eggs 2
  Tart apple 1 Large, pared, quartered, cored and diced
  Raisins 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Lemon juice 1 Tablespoon
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 5 Tablespoon
  Curry powder 1 Tablespoon
  Ground ginger 1⁄4 Teaspoon
  Instant chicken broth 1 Teaspoon (1 Envelope)
  Milk 1 Cup (16 tbs)
  Cooked rice 2 Cup (32 tbs)
  Vegetable chutney 2 Tablespoon

1. Combine the ground beef, eggs, apple, raisins, salt and lemon juice in a large bowl; mix lightly.
2. Saute onion and garlic in 4 tablespoons of the butter or margarine until soft in a small skillet; stir into the meat mixture. Heat curry powder in remaining 1 tablespoon butter or margarine in same pan 1 minute; stir in the ginger, instant chicken broth and milk. Stir into meat mixture; fold in cooked rice. Pack into well-greased, 8-cup ring mold.
3. Bake in moderate oven (350°) 1 hour, or till the loaf is crusty-brown and starts to pull away from edge of mold; remove from oven. Let stand 5 minutes, then loosen around outside and center edges with a knife. Cover with a large serving plate; turn both upside down; gently lift off mold. Spoon Vegetable Chutney into center.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4080 Calories from Fat 2324

% Daily Value*

Total Fat 258 g397.1%

Saturated Fat 118.6 g592.9%

Trans Fat 0 g

Cholesterol 1246.8 mg415.6%

Sodium 2922.1 mg121.8%

Total Carbohydrates 251 g83.6%

Dietary Fiber 17.7 g70.9%

Sugars 95.5 g

Protein 190 g379.5%

Vitamin A 56.4% Vitamin C 410.5%

Calcium 64.2% Iron 123.1%

*Based on a 2000 Calorie diet

Curried Beef Ring Recipe