Bobotie

Source: seed-african

Ingredients

2 tbsp olive oil
2 medium onions, finely chopped
2 cloves garlic cloves, minced
500 g minced beef
2 tbsp medium curry powder
1 tsp turmeric
75 g dried apricots, chopped
50 g raisins
2 slices bread, soaked in milk
2 tbsp tomato puree
2 tbsp white wine vinegar
250 ml beef stock
to taste salt and black pepper
2 medium eggs
200 ml milk
2 leaves bay leaves

Method

Bobotie

Method

Heat oil in a large frying pan and soften the onions and garlic over medium heat for 5 minutes. Add the minced beef and brown thoroughly, breaking it apart as it cooks for 8-10 minutes. Stir in curry powder and turmeric, cook for 1 minute until fragrant, then add tomato puree, vinegar, apricots, raisins, and the soaked bread (squeezed of excess milk). Pour in stock and season with salt and pepper, then simmer for 15-20 minutes until the sauce reduces and thickens. Transfer the mixture to a buttered baking dish and tuck in the bay leaves. Whisk together eggs and milk, season lightly, then pour over the meat mixture. Bake in a preheated oven at 180C for 25-30 minutes until the custard topping is set and lightly golden. Rest for 5 minutes before serving with yellow rice.

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