Servings: 6 people
Calories: 526kcal
Ingredients
- 3 slices bread
- 1 ½ cup milk
- 1-2 tablespoons olive oil
- 1 medium red onion roughly chopped
- 1 ½ tablespoon curry powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 cloves garlic finely chopped
- 1½ pounds ground beef
- ½ cup mango chutney
- 1 tablespoon apricot jam
- 13 oz fire-roasted tomatoes
- 1 teaspoon Kosher Salt
- 1 teaspoon black pepper
- ½ teaspoon nutmeg
- 2 large eggs
- 2 Bay leaves
Instructions
- Preheat your oven to 350 degrees F.
Prepare the Bread
- Place the slices of bread in a large bowl. Pour 1 cup milk over the bread and allow it to soak for 30 minutes or so. Set aside.
Brown the Ground Beef
- Heat a wide skillet over medium heat. Add olive oil and once hot, add the onions cooking until soft (2-3 minutes).
- Add the curry powder, dried herbs, ground cumin, turmeric, and garlic cloves. Stir constantly allowing the mix to saute 1 minute until garlic has softened.
- Add the ground beef to the skillet, and cook, stirring frequently to break up the beef into a more minced consistency. Once the meat is browned fully, remove the skillet from the heat. Add in the mango chutney, apricot jam, fire-roasted tomatoes, salt, and pepper. Mix everything together well.
- Squeeze the milk from the bread using your hands. Feel free to use gloves as this can get a little messy. Set the bread to the side, but preserve the milk that's been squeezed out. Tear the bread into small pieces then mix them into the ground beef mixture. Pour the mixture into a baking dish that's oven-proof.
Make The Egg Custard
- Mix the preserved milk with the remaining ½ cup of milk. Add some salt, pepper, and nutmeg to the milk and then beat in the eggs. Pour this directly over the ground beef mix. Layer your bay leaves on top. Bay leaves are optional.
- Bake the bobotie mixture at 350 degrees F for about 45 minutes.
Video
Notes
Heat the spices before adding the ground beef. The heat releases the flavor in the spices intensifying the overall flavor profile.
There are plenty of quality store-brand curry mixes to use, but if you're up for it follow the recipe and make your own. I eat with all my senses, especially my eyes, and just love that orange/yellow color that turmeric adds to a dish so added quite a bit here in my bobotie recipe.
I personally am not a big fan of dried fruit in meat dishes. The texture is just a bit strange to me so I avoid it. However, raisins, apricots, and other dried fruit are common ingredients in many bobotie recipes you'll come across. I am a jam and chutney guy. Chutneys are more complex and often have a sweet heat thing going on which I'm a big fan of.
For a one-pan version use a large oven-proof skillet that has high edges. This allows you to both brown the ground beef and bake the entire bobotie in the same pan.
Chutney makes this dish shine so don't skimp on it. But a good quality one and be generous in your application of it. I'm partial to mango personally.
I like my bobotie a bit on the spicy side. For heat you can choose a good chutney that has some chili pepper heat to them. Or you can add some cayenne as an alternative.
I used almond milk to soak the bread and in the custard. Our house is dairy free-ish so I substituted. Almond milk actually works pretty well, as most bobotie recipes call for almonds.
Nutrition
Calories: 526kcal | Carbohydrates: 38g | Protein: 26g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 694mg | Potassium: 529mg | Fiber: 3g | Sugar: 21g | Vitamin A: 471IU | Vitamin C: 6mg | Calcium: 167mg | Iron: 4mg
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