2 tomatoeschopped, or 1 cup chopped canned tomatoes
¼cupbread crumbs
¼cupcrushed peanuts or smooth peanut butterpreferably unsweetened
2tspsaltdivided
1cupmilk
2large eggs
2egg yolks
Pinchof ground nutmeg
Instructions
Heat a dutch oven or other large heavy pot over medium-high heat. Add the beef and onion and cook, stirring to break up any lumps, until the beef is well browned,a bout 5 minutes. Stir in the garlic, masala, cumin, coriander, and tomatoes, reduce the heat to low, and cook, stirring occasionally, for 10 minutes
Stir in the bread crumbs, peanuts, 1 1/2 tsp of the salt, and 1/2 cup water and cook for another 15 minutes, stirring occasionally. Remove the beef mixture from the pot with a slotted spoon and drain on paper towels. Transfer to a plate and refrigerate for 20 minutes
Preheat the oven to 350. Generously butter a 2-quart baking dish. Spread the beef mixture in the bottom of the pan and press down to pack well. Whisk together the milk, eggs, egg yolks, nutmeg, and the remaining 1/2 tsp salt and pour over the 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 minutes. Remove the foil and bake for another 20 minutes, until the custard topping is golden brown and a toothpick inserted in the center comes out clean