Entree: South Africa – Johannesburg & Gauteng – Bobotie (Baked spiced minced meat casserole with a savory egg and milk custard topping)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 35 min

Additional 5 min

Total 1 hr

Ingredients

- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil or butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (16 g) mild curry powder
- 1 tsp (2 g) ground turmeric
- 1 slice (about 30 g) white bread, crusts removed
- 1/4 cup (60 ml) milk, plus 1/2 cup (120 ml) more for the topping
- 1/3 cup (110 g) chutney (such as Mrs Ball's)
- 1/2 cup (75 g) raisins or sultanas
- 1 tbsp (15 g) brown sugar
- 2 tbsp (30 ml) lemon juice or white vinegar
- 1 tsp (6 g) salt
- Freshly ground black pepper to taste
- 2 bay leaves
- 2 large eggs
- 2 tbsp (30 g) butter (for frying)
- 1/4 cup (30 g) slivered almonds or flaked almonds (optional, for garnish)
- Fresh parsley, chopped, for garnish (optional)
- Cooked rice, to serve (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Tear the slice of bread into pieces and soak in 1/4 cup (60 ml) milk until soft, then squeeze out excess milk and mash the bread; reserve the soaking milk.
2. Heat the oil or butter in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add the garlic and cook 1 minute more.
3. Add the ground beef to the skillet and brown, breaking up lumps, until no pink remains. Stir in the curry powder, turmeric, salt and pepper and cook 1–2 minutes to bloom the spices.
4. Remove the pan from heat and stir in the soaked mashed bread, chutney, raisins, brown sugar and lemon juice. Mix thoroughly and adjust seasoning.
5. Spoon the meat mixture into a buttered 9x9-inch (or similar) baking dish and smooth the surface. Tuck the bay leaves into the mixture.
6. Whisk together the 2 eggs and 1/2 cup (120 ml) milk (use the reserved milk from soaking if desired). Pour the egg-milk custard evenly over the meat.
7. Bake uncovered in the preheated oven until the custard is set and the top is lightly golden, about 30–35 minutes.
8. Remove from oven, discard bay leaves, sprinkle almonds and parsley over the top if using, and let rest 5 minutes before serving. Serve with cooked rice and extra chutney at the table.