Bobotie

Bobotie

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(124 ratings)

Prep: 30 mins Cook: 40 mins

Easy

Serves 6
Pronounced ba-boor-tea, the national dish of South Africa is a delicious mixture of curried meat and fruit with a creamy golden topping, not dissimilar to moussaka

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal386
  • fat16g
  • saturates6g
  • carbs20g
  • sugars13g
  • fibre1g
  • protein43g
  • salt0.97g
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Ingredients

  • 2 slices white bread
  • 2 onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 garlic cloves, crushed
  • 1kg packet lean minced beef
  • 2 tbsp Madras curry paste
  • 1 tsp dried mixed herbs
  • 3 cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 5 allspice berries
  • 2 tbsp peach or mango chutney
  • 3 tbsp sultana
  • 6 bay leaves

For the topping

  • 300ml full-cream milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 large eggs

Method

  1. Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.

  2. Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.

  3. Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.

  4. For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

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Comments, questions and tips

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calamity_janet
7th Jan, 2013
5.05
May not look all that special but tasted delicious - lovely comfort food for a cold night!
jodydeacon
13th Nov, 2012
5.05
So lovely to make, even lovelier to eat! The house smells delicious and even the unadventurous husband ate a good sized portion. Our two year old wolfed it down!! I made a banana chutney to accompany it, and served with a dollop of natural yoghurt. I will certainly be making this again...and again....and again...! :)
motherinferior
30th Oct, 2012
2.05
I love discovering new dishes and so wanted to like this but I was bitterly disappointed with the result. The custard topping just didn't seem to go with the mince. The mince was interesting but a little too sweet and spicy, rather like a sweet mince pie. I would try tweaking the mince recipe to tone down the sweetness but the rest of the family absolutely hated it so I probably won't bother. Sorry. :(
hughol
6th Oct, 2012
3.05
I minced up leftover roast beef to make this and also added the leftover gravy as I thought it looked a bit stodgy. It was tasty but I wasn't mad keen on the texture. Doubt that I'd make this one again. The yellow rice was, however, delicious.
jburton's picture
jburton
5th Sep, 2012
5.05
Thinking of making this on the weekend, this time plan is: To serve two... cut a marrow in half horizontally scoop it out, fill with the babotie and top with the egg topping, cover with foil and cook for 40mins uncover and continue cooking for 20mins and serve... wonder if this would work.
embles
27th Aug, 2012
5.05
Yum. Would be tempted to add some courgette or pepper to this to pad it out and make it a bit healthier, but actually it's lovely as it is with a large salad and some yellow rice. Will become a standard family meal.
fluffysammy
14th Aug, 2012
5.05
This is one of my all time fav meals, i found it in a good food mag i think 19 years ago and have cooked it since, although the original one had sliced banana ontop of the mince and under the topping, which just makes it mega yummy
mimijane
21st Jul, 2012
5.05
I first tried this in a pub years ago and recently found this recipe, hoping to replicate the original. I made it with minced quorn for a veggie/lower fat version and it turned out very well. If you make it with Quorn, best to add some water to the mince as it absorbs liquid so quickly and there is little of that in this recipe. Quorn also freezes very well and my family have difficulty in telling the difference between this and mince beef. It is a very rich and fairly sweet dish, but the flavours are wonderful. I was wondering about adding the soaked bread and thought it may make it a little "lumpy", but no problem there, it mixed in really well. I used a mango and apricot chutney and a teaspoon of Allspice (instead of the berries. Personally, I would just serve it with a crisp salad with a lemon/citrus dressing as it is such a substantial dish.
dinewithme
12th Jul, 2012
Made this the other day and will be making again. a meat loaf with a difference.Fab dish. Used low fat creme fraige (sorry, not sure about the spelling) instead of full fat milk which give it a nice topping and added a pinch of cinnamon which added a lovely flavour. Made the Apricot Blatjang as suggested on here which is well worth cooking as it tasted great and will keep in glass jar for ages.
ticklesmummyoftwo
10th Jul, 2012
5.05
Made this yesterday for dinner & its so tasty!!! Only alterations I made were to use a wholemeal bap, tikka paste & some allspice powder rather than berries. Not sure if i was supposed to but I also ALWAYS drain my mince once fried to remove as much excess fat as possible. My two children (5yrs & 3yrs) had it with some oven baked potato wedges & broccoli & I had clear plates (one of which is a fussy eater!!) My eldest even actually asked for more rather than her pudding!!!! Myself & my husband had ours with boiled rice & the cucumber & onion salad thingy - all went really well with each other. I will definatly be making this dish again, love the flavours & the fact its something slightly different yet so quick & simple to make!!!

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