Bobotie - A traditional South African dish
- 800g lean beef mince
- 2 tbsp sunflower oil
- 2 onions, finely chopped
- 1 tblsp curry powder
- 2 tblsp red wine vinegar
- 2 tomatoes, peeled and chopped
- 1 cup beef stock
- 2 slices crustless white bread cubed, soaked in 1/4 cup milk
- 50g flaked almonds
- 2 tbsp sultanas
- 2 tbsp chopped dried apricots
- 2 tbsp lemon juice
- 2 tbsp mango chutney
- 3 eggs
- 3/4 cup milk
- 6 fresh or dried bay leaves
- Preheat the oven to 180°C. Heat the oil in a large frypan and add the onions. Cook for 5 minutes or until soft and golden. Add the meat and cook until it begins to brown, breaking up lumps with a wooden spoon. Add the curry powder and cook for another minute.
- Stir in the vinegar, tomatoes and stock and cook uncovered for 15 minutes. Add the bread mixture, almonds, sultanas, dried apricots, lemon juice and mango chutney to the pan and stir well.
- Spoon the mixture into 6 ovenproof bowls, (they should be about three-quarters filled), and bake for 20 minutes. Remove from the oven. Beat together the eggs and milk. Spoon the egg mixture over the meat. Place a bay leaf in the egg mixture and return to the oven for another 20 minutes or until the topping is set. (The egg mixture puffs up at first, but will sink onto the top of the meat). Serve with rice, poppadums, extra chutney and salad.
This recipe is from MLA (Meat & Livestock Australia)