Bobotie
Ingredients
Main
- 500 g beef mince
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 30 ml sunflower oil or butter
- 1 thick slice white bread
- 250 ml milk
- 15 ml mild curry powder (Rajah mild or medium)
- 5 ml turmeric
- 5 ml ground cumin
- 2 ml ground coriander
- 15 ml chutney (Mrs Ball's)
- 15 ml smooth apricot jam
- 15 ml white wine vinegar or lemon juice
- 5 ml salt
- black pepper to taste
- 30 g flaked almonds (optional)
- 3 bay leaves or 6 lemon leaves
Topping
- 2 large eggs
- 200 ml milk (reserved from soaking the bread)
- pinch of salt and turmeric
Instructions
- 1
Preheat oven to 180°C.
- 2
Soak the bread in the milk in a bowl. Set aside.
- 3
Heat oil in a large pan, fry onion until soft and golden, about 8 minutes. Add garlic, curry powder, turmeric, cumin and coriander. Fry 1 minute until fragrant.
- 4
Add the mince and brown it, breaking up the lumps. Cook until no pink remains.
- 5
Squeeze the milk out of the bread (keep the milk for the topping). Crumble the bread into the mince.
- 6
Stir in chutney, apricot jam, vinegar, salt, pepper, and almonds if using. Taste and adjust.
- 7
Pack the mixture into a greased ovenproof dish (about 25 x 18 cm). Press flat. Stick the bay leaves upright into the top.
- 8
Whisk the eggs with the reserved milk, salt and a pinch of turmeric. Pour gently over the mince.
- 9
Bake 35–40 minutes until the custard is set and golden. If it browns too fast, cover loosely with foil.
- 10
Rest 5 minutes before serving.
Notes & Tips
Serving suggestion
Scoop the bobotie over the geelrys with extra Mrs Ball's on the side. Sliced banana and desiccated coconut on top is the classic finish.