Bobotie
1 hr 15 min4 to 6
A South African spiced beef mince bake topped with a savoury custard and baked until golden.
| prepPreheat oven to 180°C / 350°F (fan 160°C / 320°F) | |||
| prepGrease a 24 × 30 cm rectangular or similarly sized round ovenproof dish with butter | |||
| 30 ml vegetable oil | Heat oil, cook onions 6–8 min until soft | Transfer to dish, smooth top | Bake 180°C / 350°F, 40–50 min until set & golden |
| 2 large onions, finely chopped | |||
| 2 garlic cloves, finely chopped | Add garlic, ginger, spices; stir 2–4 min | ||
| 3 cm ginger, peeled and finely chopped | |||
| 3 tbsp curry powder | |||
| 1 tsp ground cumin | |||
| 2 tsp ground turmeric | |||
| 1 kg / 1000 g beef mince | |||
| 3 tbsp tomato paste | Add beef, cook 8–10 min until browned | ||
| 3 tbsp apricot chutney (or mango chutney) | Stir in tomato paste, chutney, Worcestershire, almonds; season | ||
| 1 tbsp Worcestershire sauce | |||
| 50 g ground almonds | |||
| Whole milk (for soaking bread) | Soak bread in milk 5 min, mash & stir in | ||
| 4 medium slices of white bread | |||
| Whole milk (reserved from soaking) | Mix reserved milk with eggs, season; pour over meat | ||
| 2 large eggs, beaten | |||
| 4 bay leaves | |||
| Sea salt and black pepper | |||
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