Hearty? Check. Equally comforting? Check. Bobotie definitely ticks all the right boxes if you’re stressed about what to put on your table this weekend.
This sacred South African dish made with curried mince and topped with a milky egg mixture and then baked to golden perfection is easy and tasty with punchy yet meticulous flavours.
Content creator Ingrid Jones (58) shares her version of the Cape Malay treasure.
½ cup boiled water
2 tbsp mild curry powder
½ tsp turmeric
½ cup vinegar
1 tsp brown sugar
½ tsp ground all-spice
15g seedless raisins
1 tbsp apricot jam
2 tbsp Mrs Ball’s chutney
2 red onions, finely chopped
2 cloves garlic, finely chopped
15g coriander, finely chopped
1 tbsp sunflower oil
1 kg lean lamb mince
Sea salt and freshly ground black pepper
½ cup milk
2 slices day-old white bread, crusts removed and soaked in ½ cup milk
3 free-range eggs
6 lemon leaves
- Preheat the oven to 160°C.
- Mix the boiled water with the curry powder, turmeric, vinegar, brown sugar, all-spice, raisins, jam and chutney. Set aside.
- In a large saucepan, fry the onion, garlic and coriander in the oil until transparent.
- Add the mince and briefly fry, then add the prepared curry mixture and season to taste.
- Stir for a few minutes until the mince is just cooked, then remove from the heat.
- Squeeze the milk out of the bread and mix the latter into the meat mixture.
- Transfer to an ovenproof dish.
- Lightly whisk the eggs with the milk and pour over the mince.
- Top with the lemon leaves and bake, uncovered, for 15 minutes or until the egg is set and golden.
- Cook’s note: Serve with yellow rice and sambals.