Bobotie – South African Spiced Meat Casserole
A comforting baked mince dish flavoured with curry, apricot and almond, topped with a silky egg custard, classic to South Africa's Cape Malay heritage.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 6
Heat the oil in a large pan over medium heat and sweat the onion until translucent, about 5 minutes; add the garlic and cook another minute.
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Step 2 of 6
Stir in the curry, turmeric and coriander, cooking for 30 seconds before adding the minced meat, breaking it up and browning for 5–7 minutes.
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Step 3 of 6
Dissolve the bread in the milk, then add it to the pan along with chutney, sultanas, almonds, lemon juice, sugar, salt and pepper; simmer gently for 10 minutes, stirring occasionally.
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Step 4 of 6
Pre‑heat the oven to 180°C / 350°F (160°C fan). Transfer the meat mixture to a greased 20 cm (8 in) baking dish, smooth the surface.
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Step 5 of 6
Combine the beaten eggs with the cream, pour over the meat, and bake for 30–35 minutes until the custard is set and lightly golden.
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Step 6 of 6
Allow the bobotie to rest 5 minutes before slicing; serve with yellow rice and a green salad.
Notes from the kitchen
If apricot chutney is unavailable, substitute with a sweet tomato jam mixed with a pinch of cinnamon; the dish keeps well refrigerated for 2 days, reheated gently.
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