Classic South African Bobotie
A beloved South African dish featuring flavorful curried mince, often lamb or beef, topped with a rich, savory egg custard and baked to golden perfection. It's a comforting blend of sweet and savory.
Ingredients
- 1 tbsp vegetable oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 kg beef mince or lamb mince
- 2 tbsp mild curry powder
- 1 tsp turmeric
- 0.5 tsp salt
- 0.25 tsp black pepper
- 3 slices white bread crusts removed
- 2 tbsp apricot jam
- 1 tbsp vinegar or lemon juice
- 2 large eggs
- 0.75 cup milk
- 2 bay leaves for garnish (optional)
Instructions
- Preheat oven to 180°C (350°F). Heat oil in a large pan over medium heat. Sauté onion until softened, about 5 minutes.
- Add garlic and ginger, cook for 1 minute until fragrant. Add the mince and cook, breaking it up with a spoon, until browned.
- Drain any excess fat. Stir in curry powder, turmeric, salt, and pepper. Cook for 2 minutes, stirring constantly.
- Squeeze the milk from the soaked bread, reserving the milk for the topping. Crumble the bread into the mince mixture. Add apricot jam, vinegar, and two bay leaves. Stir well and simmer for 10-15 minutes, allowing flavors to meld.
- Transfer the mince mixture to an oven-safe baking dish, pressing it down evenly.
- Prepare the topping: In a bowl, whisk the eggs with the reserved milk, 0.75 cup fresh milk, a pinch of salt, and a pinch of turmeric until well combined.
- Pour the egg mixture carefully over the mince. Garnish with additional bay leaves if desired.
- Bake for 30-35 minutes, or until the topping is set and golden brown. Let it rest for a few minutes before serving.
Notes
Serve Bobotie with yellow rice and a side of apricot chutney or sambal for an authentic South African experience. For a spicier kick, add a pinch of cayenne pepper to the mince. You can also add raisins or sultanas to the mince for extra sweetness and texture.