This aromatic South African national dish features spiced ground beef topped with a golden egg custard, creating a unique sweet-and-savory casserole. Enhanced with curry, dried fruits, and a touch of heat, it's comfort food with an exotic twist that brings Cape Town to your table.
Recipe Details
Ingredients
- 750g lean ground beef (or lamb)
- 2 medium onions, finely chopped
- 4 cloves garlic, minced
- 2 slices white bread, crusts removed
- 375ml whole milk, divided
- 2 tbsp mild curry powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp red chili flakes
- 80g golden sultanas (golden raisins)
- 60g dried apricots, chopped
- 1 medium Granny Smith apple, peeled and grated
- 2 tbsp tomato paste
- 3 tbsp Mrs. Ball's chutney (or mango chutney)
- 2 tbsp Worcestershire sauce
- 50g blanched almonds, roughly chopped
- 30g butter
- 3 large eggs
- 4-6 bay leaves
- to taste salt
- to taste freshly ground black pepper
Instructions
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Preheat oven to 180°C (350°F). Grease a 23x33cm (9x13 inch) baking dish.
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Soak 2 slices white bread in 125ml (1/2 cup) of 375ml whole milk until soft. Squeeze out excess milk and set bread aside. Reserve the milk.
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Heat 30g butter in a large skillet over medium heat. Sauté 2 medium onions until golden, about 5 minutes. Add 4 cloves garlic and cook for another minute.
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Add 2 tbsp mild curry powder, 1 tsp ground turmeric, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp ground cinnamon, and 1 tsp red chili flakes. Toast spices for 30 seconds until fragrant.
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Add 750g lean ground beef (or lamb), breaking it up with a spoon. Cook until browned, about 8-10 minutes. Season with to taste salt and to taste freshly ground black pepper.
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Stir in soaked bread (torn into pieces), 2 tbsp tomato paste, 3 tbsp Mrs. Ball's chutney (or mango chutney), 2 tbsp Worcestershire sauce, 80g golden sultanas (golden raisins), 60g dried apricots, and 1 medium Granny Smith apple. Mix thoroughly and cook for 5 minutes.
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Add 50g blanched almonds and adjust seasoning. The mixture should be well-spiced and slightly sweet. Transfer to prepared baking dish and level the surface.
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Arrange 4-6 bay leaves decoratively on top, pressing them slightly into the meat mixture.
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For the custard topping, beat 3 large eggs with remaining 250ml (1 cup) 375ml whole milk and the reserved bread-soaking milk. Season with salt and pepper.
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Pour custard carefully over the meat mixture. It should cover the meat completely. Bake for 35-40 minutes until custard is set and golden brown on top.
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Let rest for 10 minutes before serving. The custard should be firm but still slightly jiggly in the center.
Tips
Traditional Touch: Authentic bobotie uses Mrs. Ball's chutney, a South African staple. If unavailable, any fruity chutney works, but add a touch of apricot jam for authenticity.
Meat Options: While beef is common, traditional bobotie often uses lamb or a mixture of beef and lamb. Some modern versions use turkey or ostrich for a leaner option.
Spice Balance: The dish should be aromatic but not overwhelmingly spicy. The heat from chili flakes should complement, not overpower, the sweet elements.
Make-Ahead: Prepare the meat mixture up to a day ahead and refrigerate. Add custard topping just before baking. This actually improves the flavor as spices meld.
Serving Tradition: Serve with yellow rice (with raisins and turmeric), sambals (chutneys), sliced banana, coconut, and chopped tomatoes and onions. These accompaniments balance the rich flavors.
Storage: Leftovers keep for 3 days refrigerated and reheat beautifully. Some say it's even better the next day! Can be frozen for up to 2 months without the custard topping.
Wine Pairing: A South African Chenin Blanc or a light Pinotage complements the complex flavors perfectly.