Traditional Cape Malay Bobotie with Yellow Rice
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 1kg lean minced beef
- • 2 thick slices white bread, soaked in milk
- • 2 medium onions, finely chopped
- • 2 tbsp butter
- • 2 tbsp Cape Malay curry powder
- • 1 tsp ground turmeric
- • 1/2 tsp ground cinnamon
- • 2 tbsp apricot jam
- • 2 tbsp Mrs Ball's chutney
- • 2 tbsp lemon juice
- • 1/2 cup sultanas or raisins
- • 4 dried bay leaves (or lemon leaves)
- • 3 large eggs
- • 1 cup milk (for the custard topping)
- • 1 tsp salt
- • 1/2 tsp black pepper
Preparation Steps
Soak bread slices in milk for 10 minutes, then squeeze dry, reserving the leftover milk for the custard.
Melt butter in a large skillet, cook onions for 8 minutes until soft and golden; stir in curry powder, turmeric, and cinnamon for 1 minute.
Add minced beef and cook until browned, breaking up any lumps with a wooden spoon.
Mix in squeezed bread, apricot jam, chutney, lemon juice, sultanas, salt, and pepper; simmer for 10 minutes, then transfer into a buttered baking dish.
Whisk eggs with the reserved milk, salt, and pepper; pour evenly over the meat and push bay leaves into the custard surface.
Bake at 180°C for 35 minutes until the custard top is set and golden brown; serve hot with fragrant Geelrys (turmeric yellow rice with raisins).