Bobotie – A South African Signature Dish with Yellow Rice

  • Curry Madras Mild 45g Curry Madras Mild 45g - 0

    Curry Madras Mild 45g

    (8)
    $3.79
  • Bay leaves whole 8g Bay leaves whole 8g - 0

    Bay leaves whole 8g

    (4)
    $3.79
  • Celery salt seasoning 80g Celery salt seasoning 80g - 0

    Celery salt seasoning 80g

    $3.79

PREP TIME

15 minutes

COOK TIME

45 minutes

YIELDS

8

Ingredients

  • 1 fairly thick slice crustless bread (white or brown)
  • 1 kg raw mince either beef or lamb or combination
  • 375 ml milk
  • 1 tab olive oil
  • 2tsp butter
  • 2 onions, sliced
  • 2 cloves garlic, crushed
  • 2 tbspns The Spice People Madras Curry Powder
  • 1/2 tsp The Spice People Celery Salt Seasoning or salt of your choice
  • 1 tsp The Spice People Mixed Herbs
  • 3 The Spice People Dried Whole Bay Leaves
  • 1/2 tsp The Spice People Turmeric
  • 2 tbspns chutney
  • 1 tbspn smooth apricot jam or 1/2 cup fresh fruit like apples or apricots diced/ grated finely
  • 1 tbspn Worcester sauce
  • 1 tbspn brown vinegar or lemon juice or tamarind water
  • 1/4 cup sultanas/currants (don’t replace with raisins – they are too sweet; sultanas are much better for this recipe)
  • 3 eggs – 1 egg for meat and – 2 eggs for custard
  • 15 cashews or almonds or walnuts to garnish.

Directions

  1. Remove any crust and soak bread in a small amount of the milk – Mash and set aside.
  2. Pre heat the oven to 180 deg C Heat oil and butter in large pan and fry onions and garlic, when the onions are soft , add the curry powder, vinegar, chutney and apricot jam or fruit. Next add the mince and sauté till the meat is no longer pink. Add the salt and taste to see if any further salt is needed. Then add the currants/sultanas and the bread and mix well. Take the meat off the heat and add 1 beaten egg to the mince.
  3. Put the mince mixture into an oven dish approximately 30 by 20 cm deep dish. Place this dish in a larger tray with about 1 inch of water. Place the meat and water dish in the oven for 20 min.
    In a separate bowl beat the remaining 2 eggs with the leftover milk and add the bay leaves and cashews or other nuts.
    Remove the meat from the oven and pour over the custard mixture. Return to the oven for a further 30 min or until the custard is set- being careful to make sure there is still some water in the dish so the meat doesn’t dry out. 
  4. Serve with yellow colored rice – (add a 1/4 tsp of turmeric to the rice before cooking.)
    When the rice is cooked add some frozen peas and serve with condiments like fruit chutney.

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