Recipe by mersaydees
A South African dish, this recipe is based on one from The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon. Serve with rice and chutney. The book I used spelled it "Bobotee", but I changed it to match the current 'Zaar names for this dish. Updated 11/5/11 to include OAMC freezing directions per Erindipity's request.
Top Review by Brooke's Kitchen
My husband and I were looking for something different one night and tried this. We both really enjoyed it! Different combination of flavors but yummy! We will make it again!
- 2 lbs ground beef
- 2 slices white bread, sliced thick
- 1 cup milk
- 3 onions, chopped
- 3 tablespoons curry powder (or paste)
- 1⁄2 tablespoon sugar
- 1 lemon, juice of
- 10 almonds, slivered
- 3 eggs
- 1⁄4 cup beef stock
- 2 bay leaves
- 1⁄2 cup fresh parsley, chopped
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Soak bread in some milk. Squeeze until dry; reserving milk.
- Saute onions in butter.
- Add curry powder and continue to saute 1 minute.
- Add meat, sugar, salt, lemon juice, and almonds.
- Beat eggs; add half to meat mixture.
- Whisk other half into milk.
- Thoroughly mix bread into meat mixture; add stock.
- Put meat mixture into greased oven proof dish; smooth top.
- Pour egg mixture over; top with bay leaves. Bake in oven 30 minutes or until set.
- Serve with rice and chutney.
- TO FREEZE:
- Complete through step 10. Allow to cool. Cover with foil. Freeze.
- TO SERVE:
- Thaw overnight. Bake at 350 for 15-30 minutes or until heated through. Serve with rice and chutney.