Serves 8
80 min
Bobotie - South African Spiced Meat Pie
Recipe GLPRc1523bcdc79bf5
A beloved South African casserole combining seasoned ground lamb with warm spices, dried fruit, and nuts, all bound together and topped with a savory custard crust. This aromatic, gently sweet dish showcases turmeric, curry powder, and chutney layered with moist bread, topped with egg custard and finished under the broiler until golden.
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Ingredients
1 large onion, finely chopped
2 large cloves garlic, crushed
2 tablespoons safflower oil
2 pounds lean ground lamb
1 tablespoon Madras curry powder
1/2 teaspoon ground turmeric
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons mango chutney
1 large lemon, juiced
4 tablespoons pine nuts, unsalted
1/2 cup seedless raisins
6 ounces white pearl onions, blanched and peeled
1 large slice day-old bread, crust removed
1/2 cup whole milk
3 eggs (1 for filling, 2 for topping)
4 strips lemon rind, about 1/2 inch wide
1-2 dashes Sriracha chili sauce (optional)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
Soak the bread slice in the milk for 5 minutes until fully absorbed, then break it into small pieces with a fork.
Heat the safflower oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring frequently, for about 4-5 minutes until softened and translucent.
Add the crushed garlic to the skillet and cook for 1 minute until fragrant.
Crumble the ground lamb into the skillet, breaking it apart with a wooden spoon. Cook for 8-10 minutes, stirring occasionally, until the lamb is no longer pink.
Stir in the curry powder and turmeric, coating the meat well. Cook for 1 minute to bloom the spices.
Remove the skillet from heat. Stir in the soaked bread, salt, pepper, mango chutney, lemon juice, pine nuts, raisins, pearl onions, and Sriracha if using. Mix gently until well combined.
Beat 1 egg lightly and fold it into the meat mixture.
Transfer the meat mixture to the prepared baking dish, spreading it evenly. Arrange the lemon rind strips on top.
Bake uncovered at 350°F (175°C) for 20 minutes.
While baking, whisk together the remaining 2 eggs with any remaining milk in a small bowl until smooth.
Remove the dish from the oven and carefully pour the egg custard mixture over the meat filling.
Return to the oven and bake for an additional 15-20 minutes until the custard topping is set and lightly golden.
For a deeper golden color, place under the broiler for 1-2 minutes, watching carefully to prevent burning.
Remove from oven and let rest for 5 minutes. Serve hot, ensuring the custard topping has reached 160°F internally for food safety.
