19 December, 2020
Bobotie
Bobotie
A traditional Cape Malay curry with ground lamb dish, topped with an egg and milk custard. Bobotie can also be made with beef, or pork or a combination of ground meats.
Ingredients
Bobotie
- 1½ cup water
- 1 Tbsp Oil
- 1 Pd Ground lamb
- 1 Pd Ground beef
- dash Pepper
- 1 Tbsp Mild curry powder
- 1 tsp Turmeric
- 1 ½ tsp Salt
- 3 Tbsp Chutney,
(buy Chutney here) - ⅓ cup Seedless raisins
- 2+2 Eggs
- 4-6 Bay leaves
- 1 cup Milk
- 1 Large onion, finely chopped
- 1 Tomato, finely chopped
- 2 Bananas
Yellow Rice
- 2 cups White rice
- 1 tsp Salt
- 1 Tbsp Sugar
- 2 tsp Turmeric
- ½ cup Seedless raisins
Instructions
Bobotie
- Preheat oven to 350°
- Heat the oil in a pan and sauté the onion until glassy
- Add the meat and stir over medium-high heat until brown and crumbly. Remove excess fat and Add pepper to the meat
- Lower the temperature, cover with a lid and leave to simmer while mixing together the curry powder, turmeric, salt and chutney in a cup.
- Remove the meat from the stove top and add the curry mix, raisins and 2 whisked eggs. Mix well
- Put into a lightly greased casserole dish and press the leaves into the meat.
- Put casserole dish into oven for 20 minutes
- Whisk the remaining 2 eggs and the milk together to make custard and pour over meat after 20 minutes (from above)
- Bake for additional 10-20 minutes, until egg is done.
- While meat is cooking, chop onions and tomatoes finely and mix together, put into a small dish.
- Serve with yellow rice and sliced bananas, onion/tomato mixture and chutney. Enjoy 🙂
Yellow Rice
- Put all ingredients into sauce pan and bring to a boil
- Cook til rice is done
Notes
Note from Lea: Hannah’s mom, LeeAnn, made this for us the other night (shown in the image). Outstanding 🙂