Recipe by Sarah
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.
Top Review by kbruce82
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.
- 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
Directions See How It's Made
- 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.