Beef Bobotie
A hearty Cape Malay meal of spiced mince and topped with a thick egg custard. It brings a true taste of South Africa straight to your dining table.
Ingrédients
- 2 slices white bread
- 300 ml milk
- vegetable oil
- 2 chopped red onions
- 2 minced garlic cloves
- 1 kg minced beef
- 2 tbsp chutney
- 3 tbsp raisins
- 2 large eggs
Herbs and spices
- 2 tsp black peppercorns
- 1 tsp black mustard seeds
- 2 tsp chilli powder
- ½ tsp ground cinnamon
- 2 tsp garam masala
- 2 tsp tumeric
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp mixed herbs
- 3 cloves
- 5 allspice berries
- 6 bay leaves
Instructions
- Pour the milk into a shallow dish and soak the bread, then squeeze out the excess and set that milk aside.
- In a large, oiled pan, soften the onions over medium heat.
- Add the garlic and beef, cooking until the beef is browned. Stir in the soaked bread and mix.
- Add the herbs and spices, chutney, raisins and two bay leaves, seasoning generously to taste, then transfer to a rectangular dish.
- In a separate bowl, whisk the reserved milk and eggs, then season to taste. Pour the egg mixture over the beef and top with remaining bay leaves, then bake at 180°C for 35 to 40 minutes, or until the egg is golden brown.
