Bobotie
South Africa's Cape Malay national dish — sweetly spiced minced meat (beef and lamb) baked with apricot jam, curry and raisins, topped with a golden egg-and-milk custard. Fragrant, gently spiced, uniquely South African.
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Sauté onions in oil for 10 minutes until soft. Add garlic, curry powder and turmeric; cook 2 minutes. Add minced meat and brown well, breaking up lumps.
About 5 min
Add apricot jam, vinegar, raisins, and the bread squeezed of milk (discard milk). Stir well. Season with salt. Cook 5 minutes. The mixture should be moist but not wet.
About 11 min
Preheat oven to 180°C/350°F. Press the meat mixture into a buttered baking dish (about 30×22 cm). Smooth the top. Press bay leaves into the surface at intervals.
About 11 min
Whisk together eggs, milk and turmeric. Pour evenly over the meat.
About 11 min
Bake for 30–35 minutes until the custard is set and pale golden on top. It should be firm with a slight wobble. The edges will be fully set first.
About 11 min
Rest 5 minutes. Serve with yellow turmeric rice (rice cooked with saffron and raisins), chutney, sliced banana and desiccated coconut on the side.
About 3 min
Nutrition per serving (estimate)
- Calories
- 460
- Protein
- 36 g
- Carbs
- 22 g
- Fat
- 26 g
- Fibre
- 2 g
- Sugar
- 14 g
- Sodium
- 560 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.