Prep 15 mins
Cook 50 mins
Adapted from the Afi Chef website. Posting for ZWT 4. This lacks the fruit that is common in a lot of Bobotie recipes and is the reason I was attracted to it in the first place. It has a nice light curry flavour and a hint of sweetness.
- 500 g beef, minced
- 2 eggs
- 2 slices white bread, stale with crusts removed
- 1 onion, thinly sliced
- 2 tablespoons cooking oil
- 2 tablespoons hot water
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- 2 teaspoons curry powder
- 1⁄2 teaspoon ground cloves
- 1 teaspoon garlic, crushed
- 1 teaspoon turmeric
- 1⁄2 teaspoon salt
- 1 egg, lightly beaten
- 1⁄2 cup milk
- Pre heat oven to 160°C.
- Soak bread in water for around 10 minutes, remove and squeeze excess water and tear into small pieces.
- Add 2 eggs to a large bowl and whisk. Add mince and mix to combine. Set aside.
- In a large frying pan, heat oil and fry onion until golden in colour.
- Add onion mixture to mince along with crumbled bread, hot water, sugar, lemon juice, curry powder, cloves, garlic, turmeric and salt. Mix to combine all ingredients.
- Spoon mixture into a greased, oven proof dish and cook in oven uncovered for 40 minutes, remove from oven.
- Combine topping ingredients and pour over bobotie. Place back in oven and cook for another 10 minutes. Or until topping is set.
I didn't like this bobotie recipe at all. I've battled to get chutney since coming to the US from S Africa, so I liked the idea of a bobotie that omitted it. Unfortunately, though, it's the chutney that makes it great. Also, the milk and egg mixture on top needs to have turmeric in it too, AND you're meant to settle bay leaves on top of it in that mixture.
I agree w/Chef601730...the fruit chutney definitely makes the recipe. The use of more tumeric and bay leaves is also necessary. I love the taste of raisins added. I'm actually not big on raisins but when added to the bobotie they melt in your mouth. I love the smell of this dish baking in the kitchen. Spice this one up a bit and add the necessary ingredients and you will see how much different it will taste.
A lot of flavors that made a wonderful dish. I LOVED the smell coming from the oven while i was cooking this. The only "problem" i had was that the meat had shrunk so much i had to make four times as much topping because it went straight to the sides. Made for the Tastebud Tickling Travellers, ZWT4