Ingredients
Bobotie
- 500 g lean beef or lamb mince
- 1 large onion peeled and coarsely grated or chopped
- 2 cloves garlic crushed
- 4 tsp 20ml medium curry powder
- 1 tsp 5ml hot or additional medium curry powder or garam masala
- ½ tsp 2.5ml turmeric
- 1/2 tsp ground coriander
- 1/2 tsp ground ginger
- 1/2 tsp mixed dried herbs
- pinch cayenne pepper or chilli powder
- ½ red or green pepper finely diced
- 1 large Granny Smith unpeeled green apple finely diced or coarsely grated
- 2 slices white or brown bread crusts removed
- ½ cup 125ml milk
- 1 tsp 5ml salt
- 1 tsp 5ml baking powder
- 2 tbsp 30ml apricot jam or fruit chutney (I used Mrs Balls)
- 1 tbsp 15ml white vinegar
- 1 tsp beef stock powder (or one sachet of stock concentrate)
Topping
- 2 eggs
- ½ cup 125ml milk
- ¼ tsp 1ml salt
- 6 - 8 coarsely chopped cashew nuts optional
- lemon or bay leaves optional
Instructions
- Place the meat, onion, garlic and spices in a larger non-stock frying and stir-fry over moderate heat for about 5 minutes or until the meat is loose and crumbly.
- Add the red pepper and apple and cook 5 minutes more until meat is lightly browned.
- Pour the milk over the bread to moisten, and add this to the meat together with all remaining ingredients. Mix to combine, adjust seasoning to taste and spoon into an ovenproof dish of a suitable size or divide between individual ovenproof ramekin dishes. Smooth the top.
- Beat together the ingredients for the topping and pour over the meat. Scatter the nuts over the top and stick a few lemon or bay leaves decoratively into the meat.
- Bake at 170ºC for about 30 minutes for the large dish or 20 minutes for the ramekins or until the topping has set and turned light golden brown.
Notes
*Loosely cover the dish with a piece of foil to prevent over-browning if necessary.
Store leftovers in a sealed container for up to 3 days.
Reheat in a microwave.
Bobotoe is suitable for home freezing.