Bobotie

Ground beef mince cooked in a sweet curry sauce, topped with an egg mixture and baked in the oven until set, served with yellow rice and vegetables.
 
recipe, south african, dinner
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Recipe from: 16 September 2015
Preparation time: 15 min
Cooking time: 1h
 
 

Ingredients

 
  • 15
    ml
    olive oil
  • onions, finely chopped
    onions, finely chopped
  • 2
    tsp
    finely chopped garlic
  • 1
    kg
    ground beef mince
  • 4
    tsp
    curry powder
  • 1
    tsp
    turmeric
  • 2
    tsp
    salt
  • black pepper to season
  • 2
    Tbs
    lemon juice
  • 2
    Tbs
    fine apricot jam
  • 1/2
    cup
    chutney
  • 2
    Tbs
    brown sugar
  • 2
    Tbs
    Worcestershire sauce
  • 2
    Tbs
    tomato sauce
  • 2
    slices of white bread, soaked in milk
  • 2
    eggs
  • 500
    ml
    milk
  • salt and black pepper
  • 2-3
    bay leaves
Servings: Change Serving
 
 

Method

 

First off, in a large saucepan, heat the olive oil and saute the onion and garlic.

Add the beef mince and brown – you can add ½ cup of water to help with the browning of the meat. This will take about 10 minutes.

In a mixing bowl combine the curry powder, turmeric, salt, black pepper, lemon juice, jam, chutney, sugar, tomato sauce and soaked bread. Mix until combined.

Add the sauce to the browned meat, and simmer for 30 minutes, mixing through regularly.

Transfer the meat to an oven safe baking dish.

In a mixing bowl - combine the eggs, milk and seasoning. Gently pour the egg mixture over the meat and add the bay leaves.

Bake for 30 – 40 minutes at 180 degrees Celsius until the egg has set.

Serve with yellow rice, sweet pumpkin and green bean mash.

Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here.

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Read more on: dinner  |  recipe  |  south african
 

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2015-06-25 12:12
 
 
 

Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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