Robbie’s Inspiration – Recipes from around the world: South African bobotie

This is the second bobotie recipe I have tried and this one was much nicer than the previous one. I used a traditional South African recipe as the basis for this meal. The addition of the lemon gives the meat a lovely light lemony flavour which I found very pleasant. This recipe is enough for 8 adults.

Ingredients

1 kilogram good quality beef mince

In a teacup mix together 4 teaspoons curry power (I used medium), 1 teaspoon mixed herbs, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, 1 tablespoon garlic flakes, 1 1/2 teaspoons salt, and 1 teaspoon black pepper

Olive oil for frying

2 large onions, chopped

In another cup mix together 1/2 cup (125 ml) fruit chutney, 1 60 gram tin tomato paste, 1 tablespoon apricot jam

Zest of a small lemon and 10 ml lemon juice

2 large eggs

1 1/4 cups + 3/4 cups milk

4 slices sliced bread

Method

Preheat oven to 190 degrees Celsius. In a small basin soak the bread in 1 1/4 cups milk. Most of it will be absorbed.

In a heavy-bottomed pot heat a little olive oil and fry the onions until soft. Mix in the cup of spices and cook for a further 2 minutes. Add the minced beef and brown all over. Add the lemon zest, lemon juice, chutney, apricot jam, and tomato paste and mix well.

Squeeze the bread to remove excess milk and mix into the mince. Cook for approximately 15 minutes.

Prepare a baking dish and layer the bottom with the mince.

In a cup beat the 2 eggs and the 1/2 cup of milk. Pour over the mince layer. Add a few bay leaves on top of the egg mixture.

Bake in the oven for 50 minutes until the top is golden brown.

Serve with rice.

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66 thoughts on “Robbie’s Inspiration – Recipes from around the world: South African bobotie

    1. Hi da-AL, I am sharing a vegetarian recipe next week. I don’t know exactly how it got this name, but I do know the recipe originated from Indonesia in the seventeenth century and was adapted by South Africa’s Cape Malay population.

      Liked by 1 person

  1. I’ve heard of this recipe but that was it. I like the herbs etc but is the sweetness of the jam truly necessary? I know sweet things often change during the cooking process, but it’s not something I’d normally add to a savoury dish.

    Liked by 1 person

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