Bobotie
28 ingredients
11 steps
Ingredients
- 2 tbsp. oil
- 1/2 tbsp. butter
- 1-1/8 lb. mince (combination of beef and lamb)
- 2 onions, chopped
- 2 cloves crushed garlic
- 1 cup grated carrot
- apple
- 2 tsp. curry powder
- 1 tsp. coriander
- 1/2 tsp. ginger
- 1/2 tsp. mixed herbs
- 1 tsp. turmeric
- 1/2 tsp. cinnamon
- 1 tsp. sugar
- 1 dash red chili powder
- cayenne pepper
- 1 tbsp. salt
- 1/4 tsp. pepper
- 1 tbsp. wine vinegar
- 2 slices white bread
- 2 bay
- lemon leaves
- 1 cup sour cream
- 1/2 cup cream AND
- 1/2 cup yogurt
- 1/2 tsp. salt
- 1 dash pepper
- 2 eggs
Directions
-
1Stir-fry the mince in the oil and butter until loose and crumbly, using a fork.
-
2Add the chopped onion and stir-fry until limp and glazed.
-
3Add the garlic, grated carrot and spices.
-
4Continue cooking very briefly to develop all flavours.
-
5Season with salt, pepper and wine vinegar or lemon juice to taste.
-
6Soak white bread in water, lightly squeeze out water and mash with a fork, then add to mixture.
-
7Spread the mixture into a flat ovenproof dish.
-
8Tuck the bay or lemon leaves into the mixture.
-
9Beat together all the ingredients for the topping with a fork.
-
10Pour the topping over the bobotie and bake uncovered at 190 C (375 F) for 35 minutes until the custard topping is firm and golden-brown.
-
11Serve with yellow rice, chutney, sliced bananas and a diced tomato and onion sambal.
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