It’s no wonder bobotie is considered one of the national dishes of South Africa. Spiced minced meat topped with a creamy layer of egg custard ticks all the boxes.
Ingredients
1 kilogram minced lamb (or beef)
½ onion (diced)
25 ml cooking oil
10 ml butter
25 ml curry powder
10 ml salt
25 ml peach chutney (or apricot)
15 ml apricot jam (smooth)
15 ml worcestershire sauce
5 ml turmeric
25 ml malt vinegar
1 handful raisins
3 eggs
375 ml milk
1 slice bread (crestless)
1 pinch of salt
bay leaves
Method
Put bread into bowl with milk and leave to soak. Heat oil and butter in large pan and fry onions. When onions are soft add curry powder, slat, chutney, Worcester sauce, jam, turmeric and vinegar. Mix well.
Drain bread, saving milk. Add bread, raisins and meat to pan. Cook over low heat until meat looses its pinkness. Remove from heat and add 1 well beaten egg. Mix well then spoon into greased ovenable dish and level the top
Beat remaining 2 eggs into the reserve milk, add turmeric and salt, mix well. Pour over meat mixture and place bay leaf on the top. Bake uncovered in 180C for approximately 1 hour or until set (nicely browned). Serve with yellow rice, banana, coconut & chutney.
It looks good!!!