Katherine's Bobotie

Katherine

south-african beef curry bobotie

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Servings

6 Servings

Prep time

30 Minutes

Cooking Time

60 Minutes

Calories

--- Kcal

Ingredients

  • 2 medium onions, peeled and very finely chopped
  • 4 tbsp olive oil
  • 1 kg lean beef, lamb or Quorn mince
  • 2 tbsp medium curry powder (Koo’s Cape Malay Curry Powder preferred)
  • 1 tbsp sugar
  • 1½ tsp salt
  • ½ tsp ground white pepper
  • 1 tsp turmeric
  • 2 tbsp brown vinegar
  • 4 tbsp Mrs Ball’s Chutney (or similar fruit chutney)
  • ½ cup raisins, soaked in warm water for at least 45 minutes, then drained
  • 2 thick slices sturdy white bread, crusts removed
  • 1 cup milk
  • 2 eggs
  • Pinch of turmeric, salt and pepper, to season custard
  • Fresh bay leaves

Method

  1. Heat the oil in a large heavy-bottomed pot and cook the finely chopped onion over medium heat for 5–7 minutes, until softened and translucent.

  2. Add the mince and turn the heat up. Stir briskly to crumble the meat and brown it without letting clumps form.

  3. Add the curry powder, sugar, salt, pepper, turmeric, vinegar and chutney. Stir thoroughly. Reduce the heat, cover and cook vigorously for at least 20–25 minutes, stirring occasionally until the sauce has thickened and the meat has developed a loose, granular texture.

  4. Preheat the oven to 180°C and grease a large baking dish with softened butter. Soak the bread in the milk until completely saturated.

  5. Place a sieve over a bowl and squeeze as much milk as possible from the soaked bread. Reserve the milk for the custard. Break the bread into chunks and stir it through the meat mixture.

  6. Stir the drained raisins through the bobotie mixture until evenly distributed. Continue mixing until the bread is fully incorporated and no white flecks remain.

  7. Spoon the bobotie mixture into the prepared baking dish and smooth the surface with the back of a spoon.

  8. Beat the eggs until smooth. Whisk in the reserved milk and season with a pinch of turmeric, salt and pepper. Pour the custard evenly over the bobotie. Press fresh bay leaves into the surface.

  9. Bake at 180°C for about 60 minutes, until the custard topping is golden brown and set.

  10. Remove from the oven and allow to rest for at least 15 minutes before serving.

Serving Suggestions

Serve with:

  • Yellow rice
  • Fresh salad
  • Chutney

Notes

  • Mrs Ball’s Chutney is the traditional South African choice.
  • Cape Malay curry powder gives the most authentic flavour.
  • The raisins provide the characteristic sweet-savoury balance that distinguishes bobotie.