Ingredients
Equipment
Method
Preparation
- Preheat your oven to 180°C, 350°F, Gas 4.
- Cut the crusts of the bread and soak them in milk in a bowl to soften. Set aside to use later.110 grams White Bread, 500 ml Full-Fat Milk
- Lightly grease your baking dish.
- Chop your onion, garlic and ginger.2 Small to Medium Onions, 3 Garlic Cloves, 1 tsp Fresh Ginger
Mince
- In a large frying pan, gently melt the butter.2 tbsp Butter
- Sauté the onions and garlic (or garlic paste) until translucent. This is usually 1-2 minutes.
- Add the curry powder, turmeric, ginger (or ginger paste), coriander, cumin, worcestershire sauce, lemon juice, lemon zest, and salt to the meat. Mix well to combine.2 tbsp Yellow Curry Powder, 1 tsp Ground Cumin, 1 tsp Turmeric Powder, 1 tsp Ground Coriander, 1 tbsp Fresh Lemon Juice, Lemon Zest, 1 tbsp Worcestershire Sauce, ½ tsp Himalayan Salt
- Add the minced meat to the pan.1 kilo Steak Beef Mince
- Brown it by stirring to break it up. Cook the beef until it's no longer pink, then remove from the stove.
- Stir in the apricot jam, chutney, and raisins or diced apricots.100 grams Mrs Balls Peach Chutney, 50 grams Apricot Jam, 100 grams Jumbo Raisins
- Gently cook for 1-2 minutes on low for the flavors to meld and well combined. Turn the heat off.
- Remove the bread from the milk using a slotted spoon. Save the milk for the topping.
- Add the bread paste to the meat mixture.
- Mix the bread into the meat until evenly distributed.
- Transfer the meat mixture to the baking dish, pressing it down to create an even layer, and allow any juices to rise to the top.
Note: The meat should not be dry, but a little gravy should pool on the top. If there is an excessive amount of gravy, remove it and discard it. However, if the meat is dry, add more milk from the bread mix.
Topping
- Beat the eggs, the remaining milk, crème fraiche, turmeric, and salt in a bowl.
Note: The milk weight should be around 300g; if you need to add more to the meat mix, then top the milk up. 3 Medium Eggs, 1 pinch Turmeric Powder, 1 pinch Himalayan Salt, 300 ml Creme Fraiche - Pour this mixture over the meat.
- Place bay leaves on top of the egg mixture.6 Bay Leaves
- Bake for 45-50 minutes or until the topping is set and baked until slightly golden brown with notorious crispy sides.
- Once done, remove from the oven and let it cool for a few minutes before serving.
- Serve Bobotie with yellow rice, chutney, chunky bread and a side of vegetables.
Notes
Here are some top tips to help you succeed in making the perfect Curried Bobotie like a pro:
- If you're unsure whether your meat is cooked through, use a thermometer. Our favorite is Thermapen.
- Traditionally, bobotie is made in advance and refrigerated. If made the day before, it will save you heaps of time and ensure the flavors meld to give an even better taste.
- The secret to a flavorful curried bobotie lies in the quality of the spices.
- Use high-quality minced meat, such as beef or lamb, for the best flavor and texture. A tasty combination of beef and lamb can also be used.
- Pack the beef mixture firmly in the baking dish when layering it. This step prevents the topping from sinking to the bottom during baking, ensuring that every bite is flavorful and the textures are well-balanced.
- Only a little gravy should pool on top of the meat before adding the creamy, savory custard. If there is an excessive amount, remove and discard it. However, if the meat is dry, add more milk from the bread mix.
- The milk weight should be around 300g for the topping; if you need to add more to the meat mix, top the milk up.
- Soak the bread thoroughly in milk and ensure it forms a smooth paste. This helps add moisture to the dish and contributes to its unique texture.
- Pay attention to the consistency of the egg topping. When baked, it should be firm, golden brown, and crispy on the sides. Adjust the baking time as needed to achieve the desired texture.
- Before serving, let it rest for 5 minutes for the best flavor and texture.
- Gluten-Free: use gluten-free bread, but keep it white, not brown.
- Dairy-Free: use a dairy-free substitute.
- Keto: Avoid serving it with rice.
