August 17, 2006

recipe thursdayAnother South African classic in my new repetroire. I wasn’t sure I’d like this - it’s a fruity meat curry topped with a layer of savory custard. Sweet main dishes have never been a favorite. But this was delicious - delicately flavoured and not too sweet at all - and Tod loved it ,so it will be seen on our table again.

serves 4

1 large onion, thinly sliced
1 clove garlic, minced
1 Tbsp oil
1 whole dried chili
400 gr beef-pork mince
1 Tbsp curry powder
1 tsp turmeric
1/4 tsp salt
1/4 tsp black pepper
1 slice bread, ripped into crumbs
1/2 lemon, juiced & zested
1 Tbsp chutney *
1 Tbsp raisins
1 Tbsp milk
1 egg, well beaten
1 bay leaf (or 1/4 tsp thyme)

1/2 c milk
1 egg
salt & pepper to taste

In a large frying pan, saute the onion, garlic and chili in oil until the onion turns translucent. Add in the meat and cook until lightly brown and crumbly. Remove from heat. Mix in the spices, lemon juice & zest, chutney, raisins, bread, milk & egg.

Pack into a greased, covered casserole and bake at 180C for 30 minutes. Remove from oven, carefully smooth the meat flat with a spoon to form an even base for the custard.

Whip together milk, egg, salt & pepper to taste. Pour over meat and return to oven, uncovered, for 20 minutes or until the custard is golden brown.

Serve with yellow rice and a salad.

* Variation: instead of chutney, try a mix of 1/2 grated apple, 2 minced dried apricots, and 1 tsp sliced almonds.

Posted by kuri at August 17, 2006 08:48 AM


Mmmm. Sounds good. Thanks for sharing. Advantage—new evidence supports theory that monthly consumption of turmeric reduces the chance of developing Alzheimer’s later in life.

Posted by: M Sinclair Stevens on August 22, 2006 08:51 AM

Great - I love Bobotie too. It’s a real Cape Town classic, a product of the mix of Malay, Afrikaans and African culture.

Hope you are both keeping well,

Sean from Cape Town (currently in UK)

Posted by: Sean on August 30, 2006 10:32 PM
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