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Homemade A Classic South African Bobotie photo

A Classic South African Bobotie

Bobotie is a dish that holds a special place in South African cuisine. With its rich…
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main
Cuisine South African
Servings 4 servings

Equipment

  • Non-stick Frying Pan
  • Mixing Bowl
  • ovenproof dish
  • ramekins (optional)
  • Oven

Ingredients
  

Ingredients

  • 500 glean beef or lamb mince
  • 1 large onionpeeled and coarsely grated or chopped
  • 2 clovesgarliccrushed
  • 4 tsp20 ml medium curry powder
  • 1 tsp5 ml hot or additional medium curry powder or garam masala
  • 1/2 tsp2.5 ml turmeric
  • 1/2 tspground coriander
  • 1/2 tspground ginger
  • 1/2 tspmixed dried herbs
  • pinchcayenne pepper or chilli powder
  • 1/2 red or green pepperfinely diced
  • 1 large Granny Smith unpeeled green applefinely diced or coarsely grated
  • 2 sliceswhite or brown breadcrusts removed
  • 1/2 cup125 ml milk
  • 1 tsp5 ml salt
  • 1 tsp5 ml baking powder
  • 2 tbsp30 ml apricot jam or fruit chutney I used Mrs Balls
  • 1 tbsp15 ml white vinegar
  • 1 tspbeef stock powder or one sachet of stock concentrate
  • 2 eggs
  • 1/2 cup125 ml milk
  • 1/4 tsp1 ml salt
  • 6 – 8 coarsely chopped cashew nutsoptional
  • lemon or bay leavesoptional

Instructions
 

Instructions

  • Preheat the oven to 170ºC.
  • Heat a large non-stick frying pan over moderate heat. Add 500g 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, ½ tsp ground coriander, ½ tsp ground ginger, ½ tsp mixed dried herbs and a pinch of cayenne pepper or chilli powder. Stir-fry, breaking up the meat, for about 5 minutes until the meat is loose and crumbly.
  • Add ½ red or green pepper (finely diced) and 1 large Granny Smith apple (unpeeled, finely diced or coarsely grated). Cook about 5 minutes more, until the meat is lightly browned.
  • While the meat is cooking, tear 2 slices white or brown bread (crusts removed) into a small bowl. Pour ½ cup (125ml) milk over the bread and let it soak for 1–2 minutes. Squeeze the soaked bread lightly and mash to a soft paste.
  • Add the soaked bread paste to the meat along with 1 tsp (5ml) salt, 1 tsp (5ml) baking powder, 2 tbsp (30ml) apricot jam or fruit chutney, 1 tbsp (15ml) white vinegar and 1 tsp beef stock powder. Mix thoroughly to combine and taste; adjust seasoning if necessary.
  • Spoon the meat mixture into an ovenproof dish of suitable size or divide between individual ramekins. Smooth the top.
  • In a bowl, beat together 2 eggs, ½ cup (125ml) milk and ¼ tsp (1ml) salt until combined. Pour this topping evenly over the meat in the dish(es).
  • Scatter 6–8 coarsely chopped cashew nuts over the top if using. Insert lemon or bay leaves decoratively into the surface if desired.
  • Bake at 170ºC for about 30 minutes for a large dish or about 20 minutes for ramekins, until the topping has set and turned light golden brown.
  • Remove from the oven and let the bobotie rest a few minutes before serving.

Notes

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.