BOBOTIE

Whenever we have a potluck in church this is what I often bring as it’s so delicious and everyone loves it! Perfectly seasoned and bursting with flavors from curry powder and other spices, this Bobotie will surely become a household favorite.

5 from 18 votes

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Prep Time 20

Cook Time 40

Course Main, Main Course

Cuisine South African

Servings - 12 people

Ingredients

2 tbsp Olive Oil
6 cloves Garlic, minced
2 Onions, chopped
1 tsp ground Ginger
1 tbsp Curry powder*
2 tsp ground Cinnamon
1 tsp ground Cumin
1 kilo (2 lbs) ground/minced Beef
1 large carrot, grated
1 cup tomato puree
5 tbsp (up to 6 tbsp) fruit chutney or apricot jam/preserve, or to taste
2 tsp Salt
1 tsp ground Pepper or to taste
1 egg, lightly beaten
¾ cup raisins or sultanas

For the Topping

2 eggs
1 cup milk
⅛ tsp salt
¼ teaspoon ground turmeric
5-6 bay leaves
½ cup flaked almonds (optional but highly recommended)

Instructions

Prepare all the ingredients before cooking and make sure that all the spices are at hand. This will make it easier to cook the Bobotie.
Preheat the oven to 325F. Lightly oil a 9×13 baking dish.
Heat the oil in a large skillet. Fry the garlic and onions for about 2 minutes or until the onions are slightly tender. Adjust the heat to low and then add the ginger and other spices (cinnamon, curry powder and cumin). Cook briefly just until fragrant. This is very quick.
Crumble the ground beef into the onion mix and coat with the spices. Add the rest of the ingredients – grated carrot, pureed tomatoes, salt, chutney, beaten egg and raisins. Stir to mix everything evenly. Simmer on low for about 5-10 minutes. (This is optional. I want to taste it first and make sure that I like the flavor so I simmer it first but feel free to skip this.)
Transfer the beef mixture to the prepared pan, cover with foil and then bake for 40 minutes.
Prepare the topping before the 40 minutes is over.

For the topping

Whisk the eggs with the milk, salt and turmeric.
Take the dish out of the oven and pour the egg mixture over. Slip in the bay leaves and then scatter the flaked almonds all over.
Bake for another 30-40 minutes or until fully set. Serve with rice! Very lekker – delicious, indeed!

Notes

TIPS & TRICKS

I use the medium spicy curry. But don’t worry even if you use the hot one – it still would not be overly spicy as there are other flavors in this dish that tone it down or complement it.

If using the Apricot jam, you may need to add an extra 2-3 tablespoons (or adjust to taste) because it’s not as intensely sweet or flavorful as the chutney. If you can find Mrs. Ball’s Chutney – even better. It is a South African brand that makes this Bobotie truly yummy. But if not, don’t fret, all the spices and flavorings work together to make this so tasty so even if you cannot find the exact ingredient, it will still taste good.

For the tomato puree, I use fresh roma tomatoes that I puree in a food processor or blender. This adds freshness and sweetness so I suggest using fresh tomatoes rather than canned unless it’s more convenient.

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