Traditional bobotie Deena’s style
This is a classic South African Dish. The sweetness of the raisins and apricots contrasts with the spices in the curry yet this makes an appealing combination. Bobotie is traditionally served with turmeric rice, prepared with seedless raisins.
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Loading... Ingredients
2 slices white bread, crusts removed
250 ml (1 cup) fresh milk
15 ml (1 tbsp) olive oil
1 large onion, finely diced
500 g lean lamb or beef mince
2 cloves garlic, crushed
15 ml (3 tsp) curry powder
7,5 ml (1 ½ tsp) turmeric powder
20 ml (4 tsp) tomato paste
250 ml (1 cup) roughly chopped dried apricots
60 ml (4 tbsp) fruit chutney
10 ml (2 tsp) Worcestershire sauce
1 X 410 g can tomatoes
½ tsp salt
3 eggs
6 bay leaves
Method
- Heat the oven to 200 ºC.
- Soak the bread in milk set aside.
- Heat a pit over medium-high heat and sauté onions in olive oil until soft.
- Increase heat and add the mince, keep mixing and cook until mince is slightly browned.
- Mix in the garlic, curry powder, turmeric powder and tomato paste cook for 2 minutes.
- Drain out the bread reserving the milk.
- Add the bread, chopped apricots, fruit chutney, Worcestershire sauce, chopped tomatoes and salt. Simmer for 6 minutes.
- Transfer this mixture into an oven proof tray. Level out the mixture.
- Whisk the eggs with the remainder of the milk then gently pour this over the mince mixture.
- Arrange the bay leaves onto the milk/egg mixture.
- Bake until the egg mixture has cooked.