Serves 6
70 min
Bobotie
Recipe GLPRb766958a35da93
A classic South African comfort dish featuring a spiced ground beef filling flavored with curry paste, chutney, and warm spices, topped with a savory custard and baked until golden. This aromatic one-dish meal combines tender meat with creamy topping and traditional aromatics for a satisfying main course.
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Ingredients
2 slices white bread
2 onions, chopped
25g butter
2 garlic cloves, crushed
1kg lean ground beef
2 tablespoons Madras curry paste
1 teaspoon dried mixed herbs
3 cloves
5 allspice berries
2 tablespoons peach or mango chutney
3 tablespoons sultanas
6 bay leaves
300ml full-cream milk
2 large eggs
Salt and black pepper to taste
Directions
Preheat your oven to 180°C (160°C fan or gas mark 4). Soak the bread slices in cold water for a few minutes until softened, then set aside.
Melt the butter in a large heavy-bottomed skillet over medium heat. Add the chopped onions and cook, stirring frequently, for about 10 minutes until they become soft and begin to caramelize at the edges.
Stir in the crushed garlic and add the ground beef. Cook, breaking up the meat with a spoon and stirring constantly, until the beef is browned throughout and no pink remains, about 5-7 minutes.
Add the curry paste to the beef mixture and stir well to coat. Then add the dried mixed herbs, cloves, and allspice berries, mixing thoroughly.
Stir in the chutney, sultanas, and 2 of the bay leaves. Season with 1 teaspoon of salt and plenty of black pepper. Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally.
Squeeze out excess water from the softened bread and crumble it into the meat mixture. Stir thoroughly until the bread is completely incorporated and evenly distributed throughout.
Transfer the beef mixture to an ovenproof baking dish (approximately 23 x 33cm). Press it down firmly with the back of a spoon and smooth the top surface into an even layer.
In a bowl, whisk together the milk and eggs with a pinch of salt and a grinding of black pepper. Pour this custard mixture evenly over the meat layer.
Arrange the remaining 4 bay leaves on top of the custard. Place the dish in the preheated oven and bake for 35-40 minutes until the topping is set, springs back slightly when lightly touched, and the top is golden brown.
Remove from the oven and let rest for a few minutes before serving. Remove the bay leaves before serving.
