Bobotie

Recipe from: 22 August 2011

Ingredients 15
Servings 5
Time 15 mins

Ingredients

  • 1
    Tbs
    oil
  • 1
    tsp
    butter
  • 1
    onion finely chopped
  • 1
    clove of garlic grated
  • 1
    tsp
    freshly grated ginger
  • 1
    Tbs
    curry powder
  • 1/2
    tsp
    salt
  • 1/2
    tsp
    turmeric
  • 1
    Tbs
    chutney
  • 1
    Tbs
    apricot jam
  • 1
    Tbs
    vinegar
  • 600
    g
    beef mince
  • 1
    slice of bread soaked in 350ml milk
  • 2
    eggs
  • some of bay leaves
 

Method

45 mins
 
Fry the chopped onion in the oil and butter until translucent, then add the garlic and ginger.
Add the curry powder, salt, turmeric, chutney, jam and vinegar and stir around.
Add the mince and the bread (which you have squeezed the milk out of).
Stir continuously until the mince doesn’t look raw and the bread is no longer visible.
Remove from heat and cool a little, add one beaten egg.
Put mince into an ovenproof dish with a lid.
Add the remaining egg to the milk, beat and colour with a little turmeric (½ tsp) and a little seasoning.
Cover the mince with the egg mixture and place a couple of bay leaves on top.
Place your dish into a larger dish with about 2-3 cm of hot water, this is important to obtain a lovely moist babotie.
Bake at 180°C for 45 minutes.
Take the lid off 15 minutes before serving if you want a browner top.
Served the bobotie with yellow rice studded with raisins and sultanas, some chutney and chopped banana.

Reprinted with permission of Sous Chef.
To visit Sous Chef’s blog, click here.
 

 

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