A traditional South African recipe for Bobotie – made in individual ramekins

1 kg lean beef mince
1 large onion, chopped
2 Tbsp. oil
2 slices thick white bread, crusts removed
1 1/2 cup milk
2 Tbsp. Rhodes Smooth Apricot Jam
4 Tbsp. lemon juice, fresh
1 heaped Tbsp. Medium curry powder
1 tsp. garam masala
1/2 cup raisins
10 dried apricots
1/4 cup chopped almonds
6 bay leaves
Salt and freshly ground black pepper
3 eggs
1 tsp. turmeric

How to
Sauté the onions in the oil until soft and fragrant.

Add the meat and brown.

Drain and discard any excess fat.

Set aside.

Soak the bread in 1/2 cup milk.

Return the meat to the heat and stir in the softened bread, Rhodes Apricot Jam, lemon juice, curry powder and garam masala.

Simmer for 5 to ten minutes.

Stir in the raisins, apricots and nuts.

Season to taste.

Simmer for a further ten minutes.

Spoon the mince into ramekins or a casserole dish and press the bay leaves lightly into the top.

Whisk together the remaining 1 cup of milk with the eggs and turmeric and season to taste.

Pour the custard over the mince and bake at 180 °C for 40 – 50 minutes until the custard is set.

Serve with rice, chutney and sambals.

Recipe provided by Rhodes food products. Visit their website here for more great recipes.

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