Description
A baked curried meat casserole topped with a milk-and-egg custard, perfect for family meals and gatherings.
Ingredients
Scale
- 1 lb (450 g) ground beef or lamb (lean beef preferred)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder (Sharwood’s or good quality blend recommended)
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp chili flakes (optional)
- 1/2 cup (75 g) raisins or sultanas
- 1 slice white bread, crusts removed and soaked in 1/2 cup (120 ml) milk
- 2 tbsp apricot jam or chutney
- 1 tbsp lemon juice (freshly squeezed)
- Salt and black pepper to taste
- 2 large eggs, beaten
- 1 cup (240 ml) milk (whole or 2% preferred; dairy-free milk optional)
- 3-4 bay leaves
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Remove crusts from the bread slice and soak it in 1/2 cup (120 ml) milk for about 5 minutes until soft. Squeeze out excess milk and mash into a smooth paste.
- Heat 1 tablespoon of oil in a skillet over medium heat. Cook chopped onion for 5-7 minutes until soft and translucent.
- Add minced garlic and cook for 1 more minute until fragrant.
- Add ground beef or lamb and cook until browned and no longer pink, about 8-10 minutes, stirring frequently.
- Sprinkle curry powder, turmeric, ground coriander, cumin, chili flakes (if using), salt, and pepper over the meat. Stir well to coat evenly.
- Add raisins or sultanas and apricot jam to the pan, stirring gently to combine.
- Stir in the mashed bread paste and lemon juice into the meat mixture.
- Transfer the spiced meat mixture evenly into a greased 9×9 inch (23×23 cm) baking dish.
- In a bowl, whisk together eggs, milk, and a pinch of salt until well combined.
- Pour the custard mixture carefully over the meat in the baking dish.
- Press 3-4 bay leaves gently into the custard.
- Bake in the preheated oven for 35-40 minutes until the custard is set and golden brown on top.
- Let the Bobotie rest for 10 minutes before serving.
Notes
The soaked bread acts as a binder and keeps the meat moist. Apricot jam adds sweetness and sheen; chutney can substitute for more texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: South African
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg