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Bobotie

Hannah McNeill
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.
Print Recipe
Course Main Course
Cuisine South African
Servings 6

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 :-)