Serves 6
85 min
Traditional South African Bobotie
Recipe GLPRc8be9641544f61
A classic South African spiced mince curry dish with a creamy egg custard topping. Aromatic and savory ground beef is combined with warm spices, dried fruit, and chutney, then baked until the custard sets into a golden, comforting layer. Traditionally served with turmeric-tinged yellow rice for an authentic taste of Cape cuisine.
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Ingredients
60 ml butter
20 ml ground ginger
45 ml brown sugar
10 ml curry powder
15 ml turmeric
10 ml salt
3 medium onions, chopped
1 kg lean ground beef
10 ml vegetable oil
2 slices white bread, soaked and squeezed
125 ml seedless raisins
60 ml fruit chutney
45 ml vinegar
45 ml worcestershire sauce
20 ml tomato paste
270 ml milk
2 large eggs
3 medium bay leaves
Directions
Preheat your oven to 180°C (350°F).
Melt the butter in a large heavy-bottomed pan over medium-low heat. Add the ginger, brown sugar, curry powder, turmeric, and salt. Stir until fragrant, about 1 minute.
Add the chopped onions and sauté until softened and translucent, approximately 5-7 minutes, stirring occasionally.
Increase the heat to medium and add the ground beef, breaking it up with a spoon. Cook for 10 minutes, stirring frequently, until the meat is no longer pink.
While the meat cooks, soak the white bread in water for 2-3 minutes, then squeeze out excess moisture thoroughly.
Stir the squeezed bread into the meat mixture until fully incorporated.
Add the vegetable oil, seedless raisins, fruit chutney, vinegar, worcestershire sauce, and tomato paste to the pan. Mix thoroughly until all ingredients are well combined.
Reduce heat to low and simmer for a further 10 minutes, stirring occasionally, until the flavors meld together.
Transfer the beef mixture to a greased ovenproof baking dish, spreading it evenly.
In a bowl, whisk together the milk and eggs until well blended.
Pour the egg and milk mixture over the beef filling, allowing it to settle evenly.
Arrange the bay leaves on top of the custard.
Bake in the preheated oven for 45 minutes, until the custard is set and lightly golden on top. The internal temperature of the egg custard should reach 160°F.
Remove from the oven and let rest for 5 minutes before serving with turmeric-flavored yellow rice.
