Bobotie

Ingredients

• 500g beef or lamb mince
• 1 onion, finely chopped
• 2 carrots, grated
• 2 garlic cloves, minced
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tbsp apricot jam or chutney
• 2 slices bread soaked in milk
• 1 tbsp lemon juice
• 2 bay leaves
• 1 tsp thyme
• Salt & pepper
• 2 eggs
• 250ml milk
• Pinch of turmeric (for custard)

Method

1. 1

   Sauté onions, garlic, and carrots in oil until soft. Add curry powder, turmeric, and spices. Stir in mince and cook until browned.

2. 2

   Mix in soaked bread, lemon juice, apricot jam/chutney, thyme, and salt.

3. 3

   Spoon mixture into a baking dish and press flat. Add bay leaves on top.

4. 4

   Whisk eggs, milk, salt, and turmeric. Pour over meat mixture.

5. 5

   Bake at 180°C for 35–40 minutes until golden and set.

Swaps & variations

• Add raisins for Cape Malay sweetness
• Swap mince for lentils for a vegetarian version
• Add grated apple for moisture
• Make gluten-free with GF bread

Storing & freezing

Refrigerate 3–4 days. Freeze cooked bobotie up to 3 months. Reheat gently to avoid drying out.