Fruity bobotie

Recipe from: 4/1/2004 12:00:00 AM

Ingredients 19
Servings 6
Time

Ingredients

  • 3
    red onions, chopped
  • 4
    cloves garlic, minced
  • 1
    x 10 cm piece fresh ginger, grated
  • 45
    ml
    oil
  • 15
    ml
    turmeric
  • 30
    ml
    garam masala
  • 10
    ml
    chilli powder
  • 5
    ml
    ground coriander
  • 1
    kg
    beef mince
  • 2
    x 410 g cans tomatoes
  • a handful of fresh coriander
  • 200
    g
    dried apricots, chopped
  • 100
    g
    cashew nuts
  • 4
    thick slices brown bread, cut into small cubes
  • 30
    ml
    chutney
  • salt and pepper to taste
  • 6
    eggs
  • 500
    ml
    cream
  • 4
    bay leaves
 

Method

 
Preheat the oven to 180 °C. In a large pan, heat oil and gently fry onion, garlic, ginger and spices.
Add the beef mince and brown. Add tomatoes and fresh coriander.
Add apricots, nuts, bread and chutney and cook for three minutes. Add a little water if too thick.
Season and scoop the mince into an ovenproof dish.
Lightly beat the eggs with the cream and pop in the bay leaves. Pour over the mince until covered.
Bake in the oven for 15 to 20 minutes or until the topping has set and is slightly browned.

TIPS
Bobotie is traditionally served with yellow rice and raisins, chutneys and tomato and onion sambal.
Make a delicious sambal with diced mango, cucumber, fresh coriander, chilli and a squeeze of lime juice.
Make small, individual boboties by preparing them in ramekins.
You can use milk instead of cream for the topping.
Use fresh lemon leaves instead of fresh bay leaves.
Instead of beef mince, use lamb for a richer bobotie or ostrich for one that is lower in fat.

 

Read more on: bake  |  beef  |  sauté
 

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