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Tangy Steak Mince Bobotie

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Tangy Steak Mince Bobotie. 

The national dish of South Africa is a mixture of curried meat and fruit with a golden topping and it is custom to serve bobotie with a yellow rice.  

Ingredients:
3 slices white bread, crust removed
250ml milk
45ml cooking oil
2 medium onions, chopped
45ml garlic paste
30ml ground cumin
30ml curry powder (Gorimas leaf and Kashmiri mild chili powder)
A few bay leaves
5ml white pepper & salt
1kg pure steak mince
15ml brown sugar
10ml turmeric powder
60ml Mrs. Balls chutney
15ml grated lemon rind
5ml salt
1 egg

Topping

200ml fresh milk Or fresh cream
3 eggs
60ml chopped fresh parsley

Method:
Preheat oven to 180ºC.
Spray a deep casserole dish with cooking spray.
Soak bread in a shallow bowl with milk.
Heat oil in a large pot and add onions and cook for 5-7min. until golden brown.
Add garlic, cumin, cajun spice, curry powder, chili powder, bay leaves, salt, and pepper. Braise quickly and add mince and mix in well.
Cook for 7-10 minutes. Squeeze out bread, reserving milk.
Mix bread, sugar, turmeric, chutney, rind, salt, and beat in 1 egg.
Mix well with mince.
Transfer to a square casserole dish and bake for 30-45min.
Whisk reserved milk, cream, eggs, nutmeg, and parsley together.
Pour over top of the mince mixture and bake for 20 minutes or until topping is golden.
Serve with a green salad and sweet yellow rice.

Prepared, tried, and tested Feriel Sonday

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14 thoughts on “Tangy Steak Mince Bobotie”

  1. I tried this once when we had a bring a pot meal and one of the ladies was from South Africa …It was different but have never cooked myself so know I have the recipe I will give it a try 🙂

    Reply
    • Carol – there are many different recipes for Mince Bobotie. I am sure we have more on the blog should you search for “bobotie”. We in fact also had some this past Sunday which our daughter made. Very yummy indeed

      Reply
  2. I’ve never tried anything this adventurous (a cook I am not!) but it sounds delicious! Interesting that it uses turmeric, too, as I’m hearing more and more often of its benefits. I have a friend I know from SA (who moved to London, and is now studying again but in Barcelona) so I’ll have to ask him if he’s come across this 🙂

    Reply
    • Hi Caz. Thanks for popping in. I hope you will try this. There are nany variations on the theme but sll lovely. We had our own version yesterday. #yummyinmytummy

      Reply
    • It’s a typical SA dish, and in fact, we will have it today again for our afternoon meal! You do get many variations on the theme, but all very delicious.

      Reply
    • Thanks, Phillip – I now have the emails and can see it via the backend. I will send you an email again with some more information on this.

      Reply

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