Yoghurt bobotie

Recipe from: 11/2/1995 12:00:00 AM
Ingredients 20
Servings 6
Time

Ingredients

  • 600
    g
    beef mince
  • oil
  • 1
    onion, finely chopped
  • 1
    clove garlic, crushed
  • 100
    g
    fresh mushrooms, sliced
  • 1
    aubergine, diced
  • 10
    ml
    curry powder
  • 125
    ml
    beef stock
  • 30
    ml
    tomato sauce
  • 50
    ml
    peach chutney
  • 15
    ml
    cake flour, bended to a smooth paste with a little water
  • 2
    bananas, sliced (optional)
  • TOPPING
  • 250
    ml
    plain yoghurt or banana yoghurt
  • 3
    extra-large eggs, whisked
  • 50
    ml
    cake flour
  • 2
    ml
    turmeric
  • 2
    ml
    curry powder
  • salt and pepper to taste
  • 50
    ml
    grated Cheddar cheese
 

Method

30 min
 
Preheat the oven to 160 ºC (325ºF). Spray a large ovenproof dish with non-stick spray. Fry the mince in a little heated oil until done. Remove from the pan and set aside. Sauté the onion and garlic until glossy. Add the mushrooms and brinjal and stir-fry for a few minutes. Add the curry powder and stir-fry for another minute. Add the mince, stock, tomato sauce and chutney, reduce the heat and simmer until the sauce has thickened slightly. Thicken with the prepared cake flour paste, if necessary. If desired, add the bananas and mix lightly. Alternatively, turn the mince mixture into the prepared dish and arrange the bananas on top. Mix all the ingredients for the topping and pour over the meat mixture. Bake for 30 minutes or until the egg mixture has set and is cooked. Serve with rice, chutney, and tomato and cucumber and yoghurt sambals. Serves 6.
 

Read more on: bake  |  beef
 

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