Entree: South Africa – Afrikaner / Boer – Bobotie Spiced Minced Meat Bake with Egg Custard

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) butter
- 1 large onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) mild curry powder
- 1 tsp (5 g) ground turmeric
- 1 tbsp (15 g) brown sugar
- 1/4 cup (80 g) mango chutney
- 1/3 cup (50 g) sultanas (golden raisins)
- 2 slices (about 50 g) white sandwich bread, crusts removed
- 1/2 cup (120 ml) milk for soaking the bread
- 1 cup (240 ml) milk, divided (1/2 cup (120 ml) to soak bread, 1/2 cup (120 ml) for custard)
- 1 large egg (about 50 g), lightly beaten (for the meat mixture)
- 1 large egg (about 50 g), lightly beaten (for the custard)
- 1 tbsp (15 ml) lemon juice
- 2 bay leaves
- 1/4 cup (30 g) flaked almonds (optional)
- Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 350°F (175°C). Tear the bread into pieces and soak in 1/2 cup (120 ml) milk until soft; squeeze out and reserve both milk and bread.
2. In a large skillet, melt butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes. Add garlic and cook 1 minute until fragrant.
3. Stir in curry powder, turmeric and brown sugar; cook 1–2 minutes to bloom the spices. Add the ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Season with salt and pepper.
4. Remove pan from heat. Stir in the soaked bread (squeezed), reserved milk from soaking, mango chutney, sultanas, flaked almonds (if using), lemon juice and the lightly beaten egg for the meat mixture. Adjust seasoning.
5. Transfer the meat mixture to a lightly buttered 8x8-inch (or similar) baking dish and smooth the top. Place 2 bay leaves on the surface.
6. Whisk together the remaining 1/2 cup (120 ml) milk and the second beaten egg; pour gently over the meat to form the custard layer.
7. Bake in the preheated oven until the custard is set and the top is lightly golden, about 30–40 minutes. Remove bay leaves before serving. Serve hot with yellow rice or chutney on the side.