Entree: South Africa – Karoo – Bobotie (Baked spiced minced-meat casserole topped with an egg-and-milk custard)

Serving Size: 4

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
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, minced
- 1 tbsp (15 g) curry powder (mild to medium)
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground coriander
- 1/4 tsp (1 g) ground cloves or a pinch of ground cloves
- 2 slices white bread, crusts removed, torn into pieces
- 1/2 cup (120 ml) milk for soaking the bread
- 1/3 cup (80 g) apricot jam or yellow chutney
- 1/3 cup (50 g) raisins or sultanas
- 2 tbsp (30 ml) lemon juice or vinegar
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 large eggs (for topping), approx. 3.5 oz (100 g) total
- 1 cup (240 ml) milk (for custard)
- 2 bay leaves (for topping)
- 2 tbsp (30 g) butter (optional, for frying onion)

Instructions

1. Preheat the oven to 350°F (180°C). Lightly grease a 9x5-inch (23x13 cm) baking dish.
2. Place the torn bread in a small bowl and pour 1/2 cup (120 ml) milk over it. Set aside to soak until soft, about 5 minutes, then mash into a paste.
3. Heat 2 tbsp (30 ml) vegetable oil or butter in a skillet over medium heat. Sauté the chopped onion until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.
4. Stir in curry powder, turmeric, cumin, coriander, and cloves; cook 1 minute to bloom the spices.
5. Add the ground beef to the skillet and brown, breaking up lumps, until no longer pink, about 6–8 minutes. Drain excess fat if necessary.
6. Remove from heat and stir in the soaked bread paste, apricot jam or chutney, raisins, lemon juice or vinegar, salt, and pepper. Mix thoroughly to combine.
7. Transfer the meat mixture to the prepared baking dish, smoothing the top. Press 2 bay leaves on the surface.
8. In a bowl, whisk together 2 large eggs and 1 cup (240 ml) milk until combined. Pour the egg-milk custard evenly over the meat.
9. Bake in the preheated oven until the custard is set and lightly golden, about 30–40 minutes. Remove bay leaves before serving.
10. Let rest 5 minutes, then serve hot with yellow rice and chutney or roasted vegetables as preferred.