Classic South African Bobotie Recipe
4 - 5
This traditional South African dish combines finely diced beef in a rich, sweet and sour sauce under a canopy of an egg and milk custard. Delicious with mashed pumpkin or kumara.
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500g, lean Quality Mark beef mince
1, peeled and finely chopped onion
1 tbsp brown sugar
1 tsp ground ginger
1 tsp curry powder
1/2 cup raisin
1/2 cup spicy fruit-style chutney
1/2 cup beef stock
1 tbsp wholegrain mustard
2 tbsp worcestershire sauce
2 tbsp tomato paste
1, beaten with milk egg
To Make Dish
Brown the mince in a dash of oil in a large, lidded frying pan.
Add the onion, brown sugar, ginger and curry powder and continue cooking for a further 2-3 minutes until the mix is very fragrant.
Stir in the raisins or sultanas, chutney, stock, Worcestershire sauce and tomato paste. Stir well and cover.
Cook over a low heat for 30 minutes or until thick and fragrant. Alternatively, cook in the slow cooker on low for 6-7 hours or high for 3-4 hours.
Pre-heat the oven to 180°C.
Transfer the mince mixture to a 6-cup capacity dish and spread out evenly.
Beat the milk, eggs and thyme together and carefully pour over the bobotie. Or for individual servings, divide mixture into 6 one-cup capacity ovenproof dishes and pour a little of the egg mixture over the top of each.
Bake in the pre-heated oven for 30-35 minutes or until the custard has set. If cooking in individual dishes, reduce the cooking time to 15-20 minutes. Serve hot.
Nutrition Information per Serving (323g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)