African · Lunch · Dinner
Bobotie
A fragrant Cape Malay bake of curry-spiced lean beef, sweetened with chutney and sultanas and finished with a golden, bay-scented egg custard. This lighter version adds grated carrot and uses wholemeal bread and semi-skimmed milk.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Serves
- 6
Calories come from: Carbs 29% · Fat 32% · Protein 39%
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Ingredients
For 6 servings- 2 slices60 gwholemeal bread
- 1 1/2 cups (360 ml)semi-skimmed milk
- 1 tbsp14 golive oil
- 2 medium220 gonions, finely chopped
- 3 cloves9 ggarlic, crushed
- 2 tbsp12 gmild curry powder
- 1 tspground turmeric
- 1 tspground coriander
- 750 gextra-lean beef mince (5% fat)
- 1 large120 gcarrot, finely grated
- 3 tbsp60 gfruit chutney
- 1/4 cup40 gsultanas or raisins
- 1 tbsp15 glemon juice
- 1 tsp6 gsalt
- 1/2 tspblack pepper
- 3 large150 geggs
- 4 leavesbay leaves
- 2 tbsp20 gflaked almonds (optional)
Steps
- 1
Heat the oven to 180 °C (350 °F) and lightly grease a 20 x 30 cm baking dish.
- 2
Tear the bread into a bowl, pour over 120 ml of the milk and leave to soak.
- 3
Heat the olive oil in a large non-stick pan over medium heat and cook the onions for 6 minutes until soft and golden.
- 4
Stir in the garlic, curry powder, turmeric and coriander and cook for 1 minute until fragrant.
- 5
Add the beef mince and cook for 8 minutes, breaking it up, until browned all over.
- 6
Stir in the carrot, chutney, sultanas, lemon juice, salt and pepper and simmer for 5 minutes.
- 7
Squeeze the bread lightly, keeping the milk, and mash the bread into the mince with 1 of the eggs.
- 8
Spread the mince evenly in the baking dish and press it down gently.
- 9
Whisk the remaining 2 eggs with the soaking milk and the rest of the milk.
- 10
Pour the custard over the mince, tuck in the bay leaves and scatter over the almonds if using.
- 11
Bake for 35 minutes until the topping is set and golden and the filling reaches at least 71 °C (160 °F).
- 12
Rest for 5 minutes, remove the bay leaves and cut into portions.
Swaps, storage and make-ahead
Swaps
- Use lean turkey or chicken mince instead of beef mince for a milder flavour, and bake until the filling reaches at least 74 °C (165 °F).
- For a gluten-free bake, use certified gluten-free bread and a chutney labelled gluten-free, and check that your curry powder is labelled gluten-free too.
- Swap the semi-skimmed milk for unsweetened soya milk to make it dairy-free.
- Replace the flaked almonds with toasted sunflower seeds, or simply leave them out, for a nut-free version.
Storage
Cool and refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days, reheating portions until steaming hot all the way through. The baked custard topping can turn watery and rubbery after thawing, so freezing the finished dish isn't recommended.
Make ahead
Cook the spiced mince filling up to a day ahead, cool it quickly and refrigerate it covered. When you're ready to bake, spread it in the dish, then whisk and pour over the fresh egg custard and bake as directed, allowing a little extra time since the filling starts cold and checking it reaches 71 °C (160 °F).
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenMilkEggsTree nutsSulphitesMustard
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (306 g) | Per 100 g | |
|---|---|---|
| Calories | 363 kcal | 119 kcal |
| Protein | 34.5 g | 11.3 g |
| Carbohydrates | 26.5 g | 8.7 g |
| of which sugars | 16 g | 5.2 g |
| Fiber | 3.4 g | 1.1 g |
| Fat | 13 g | 4.2 g |
| of which saturated | 4.8 g | 1.6 g |
| Sodium | 634 mg | 207 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
