Bobotie
A South African bake of spiced ground beef, sweet apricot chutney, and a delicate egg-and-milk topping.
Ingredients
- beef mince500 g
- onion1 pcs
- garlic3 cloves
- oil3 tbsp
- curry powder2 tbsp
- turmeric1 tsp
- salt1 to taste
- hot water250 ml
- apricot chutney2 tbsp
- white bread4 slices
- milk300 ml
- butter45 g
- eggs3 pcs
- bay leaves4 leaf
Instructions
Preheat the oven to 180°C. Soak the white bread slices in 100 ml of milk for 5 minutes, then squeeze them out, reserving the leftover milk for the topping.
Heat the oil in a large skillet, add the finely chopped onion, garlic and salt; sauté over medium heat until golden, 6–8 minutes. Add the ground beef, curry powder and turmeric, and cook, breaking up any lumps, for 5–7 minutes.
Pour in the hot water, add the apricot chutney, and simmer the meat over low heat for 30 minutes, stirring occasionally. Add the squeezed-out bread and butter, mix well, and warm through for another 2 minutes.
Transfer the meat mixture to a greased baking dish and spread it out evenly. Beat the eggs with the remaining milk, pour the mixture over the meat, and top with bay leaves.
Bake the bobotie at 180°C for about 25 minutes, until the topping is set but still tender. Let the finished bake rest for 10 minutes before serving hot.
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