Entree: Namibia – Bobotie (Spiced minced meat and fruit casserole baked with an egg-and-milk custard topping)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 40 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 1 large onion, finely chopped (about 200 g)
- 3 garlic cloves, minced (about 9 g)
- 2 tsp (10 ml) mild curry powder
- 1 tsp (5 ml) ground turmeric
- 1/2 tsp (2.5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground coriander
- 1/2 tsp (2.5 ml) salt, adjust to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 slices day-old white bread, crusts removed
- 1/2 cup (120 ml) milk (for soaking bread)
- 3 tbsp (45 ml) apricot or mango chutney
- 1/4 cup (40 g) raisins
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (25 g) brown sugar
- 2 bay leaves
- 2 large eggs (for topping)
- 1 cup (240 ml) milk (for topping custard)
- 1/4 cup (25 g) flaked almonds or sliced almonds (optional)
- 1 tsp (5 ml) lemon zest

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, about 5 minutes; squeeze out excess milk and reserve the milk.
2. Heat oil and butter in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add garlic and cook 1 minute more.
3. Stir in curry powder, turmeric, cumin, and coriander and cook briefly until fragrant, about 30 seconds. Add the ground beef and cook, breaking up lumps, until browned and cooked through, about 6–8 minutes.
4. Reduce heat to low. Mix in the soaked bread (crumbled), chutney, raisins, lemon juice, brown sugar, lemon zest, salt, and pepper. Adjust seasoning to taste.
5. Transfer the meat mixture to a lightly buttered 9x13-inch (23x33 cm) baking dish. Smooth the top and tuck bay leaves into the surface. Scatter almonds over the top if using.
6. In a bowl, beat 2 eggs with 1 cup (240 ml) milk (you may add the reserved milk from soaking if desired). Pour the egg-and-milk mixture evenly over the meat.
7. Bake in the preheated oven until the custard is set and pale golden, about 30–40 minutes. Remove bay leaves before serving.
8. Let rest 5 minutes, then serve warm with yellow rice or a simple salad.