Write a review
- 50 g butter
- 1 large onion, chopped
- 1 kg beef mince
- 30 ml (2 T) ground ginger
- 15 ml (1 T) turmeric
- 15 ml (1 T) mild curry powder
- Salt and freshly ground black pepper, to taste
- 30 ml (2 T) brown sugar
- 15 ml (1 T) seedless raisins
- 30 ml (2 T) vinegar
- 60 ml (¼ cup) chutney
- 30 ml (2 T) Worcester sauce
- 30 ml (2 T) smooth apricot jam
- 30 ml (2 T) tomato paste
- 2 thick slices white bread, soaked in a little water
- 375 ml (1½ cup) milk
- 3 extra large eggs
- Preheat the oven to 180°C.
- Melt the butter in a large, heavy-based saucepan and sauté the onion until soft.
- Add the mince and fry until it changes colour. Stir in the dry spices and the brown sugar, raisins, vinegar, chutney, Worcester sauce, jam and tomato paste.
- Remove the bread from the water and add to the mince mixture. Blend well and cook over low heat for about 20 minutes, stirring frequently.
- Turn the mixture into a large, ovenproof dish.
- Beat the milk and eggs together and pour over the mince mixture.
- Bake, uncovered, for about 1 hour.
- Serve on flavoured cous cous, rice or pap.
- Bobotie is a South African dish consisting of spiced mince meat baked with an egg-based topping. As bobotie freezes well - double the recipe ingredients and freeze one until required.
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/