Project Description

You need

For 8 generous servings

2 -3 large white onions

3 cloves garlic

50ml canola oil

30ml meat masala (a mixture of spices)

10ml turmeric

10ml ground cumin

20ml ground coriander

1ml ground cloves

5ml ground pepper

5ml chilli powder

5ml chilli flakes

15ml grated fresh ginger

5ml coarsely ground pepper

10ml salt

20ml beef stock powder (optional)

200ml golden sultanas

20ml hot fruit chutney

1kg lean beef mince

Topping:

200ml milk

200ml full fat yoghurt

20ml grated lemon zest

3 eggs

6-8 fresh lemon leaves, washed

 

 

 

To prepare

Using a saucepan with a large base and that will accommodate the meat, heat the oil and sauté the onions without them browning. Add the spices and allow them to cook for about 1 minute, add the remaining ingredients.

Allow the meat to brown slightly, stirring to ensure even cooking.

Taste to adjust seasoning. I sometimes find that the chilli is too mild or that you may need more salt if the chutney was too sweet.

Place the meat in an oven dish ensuring a layer about 5cm deep, do not press the meat down, it must be light.

Beat the topping ingredients together, reserving the lemon leaves. Pour the topping over the meat.

Finally ‘plant’ the lemon leaves vertically into the dish.

Bake at 180°C for 30 minutes or until the custard has set and the surface has a light golden colour.

Bobotie is traditionally served with white rice to which you add turmeric, turning it a golden yellow. If you have not used sultanas with the meat, you can add a handful to the rice.

I prefer to use a wild and brown rice mixture, which is not traditional, but adds lovely nuttiness and plenty of fibre.

Accompany the dish with sambals that you would usually serve with curry e.g. green apple and coriander, with a lemon dressing; cucumber or banana and yoghurt; fruit chutney; diced tomato with chilli, red onion and a splash of wine vinegar