- 1 kg lean mince
- 1 thick slice of bread (no crust)
- 375 ml milk
- 25 ml sunflower oil
- 10 ml butter
- 2 onions, chopped
- 2 cloves garlic, crushed
- 5ml root ginger grated (or ground ginger if no fresh)
- 45 ml (or according to taste) curry powder/paste (I use more x2)
- 25 ml chutney
- 15 ml smooth apricot jam
- 15 ml Worcester sauce
- 15 ml brown vinegar or lemon juice
- 100 ml sultanas or seedless raisins
- 1 Granny Smith apple mixed with the juice of one lemon (opt)
- 125 ml almond flakes (opt)
- 3 eggs
- Bay leaves or lemon leaves
- 5 ml mixed herbs; 5 ml crushed dry curry leaves (opt)
- Ground black pepper, salt (10 ml) white pepper and turmeric to taste
- Other spices e.g. cinnamon; ground cloves; coriander to taste
- Soak bread in the milk. Then mash and drain and reserve the milk.
- Heat oil and butter in a large pan and fry the onions and garlic.
- When soft add curry powder and salt. Add the mince in small batches stirring over medium heat until brown and crumbly. Add the chutney, jam, Worcester sauce, turmeric, and vinegar/lemon juice and mix well. Stir in the bread, sultanas/seedless raisins, (and other fruit eg grated apple (opt) and other seasoning/herbs and spices to taste.
- Cook over low heat for 15 mins. Remove from the heat and add one beaten egg, mixing well. Transfer the mixture to a greased, large, deep baking dish.
- Level the top. Whisk the other two eggs, stir in the reserved milk and add a pinch of salt and turmeric. Pour carefully over the meat mixture. Place a few bay leaves or lemon leaves on top and dot with butter. Stand the dish in a larger pan of water (Bain Marie-to prevent drying out) and bake uncovered at 180 degrees for about 35 mins or until the custard topping is set and golden.
- Bobotie is traditionally served with yellow rice, coconut, fruit chutney and bananas on the side.
This recipe can be prepared a day in advance and then placed in oven or reheated after one day. Also freezes well