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6 Serves/Makes

Cooking Time: < 45 min

Bobotie

Ingredients

Mince:

15 ml sunflower oil

30 ml butter

1 large onion , chopped

2 garlic clove(s) , crushed

4 cm ginger , grated

30 ml brown sugar

15 ml mild curry powder

5 ml turmeric

1 kg beef mince

80 ml raisins

60 ml almond slivers (optional)

60 ml apricot jam

20 ml brown vinegar

15 ml Worcestershire sauce

2 white bread slices, soaked in 250 ml milk

salt & freshly ground black pepper to taste

Topping:

250 ml LANCEWOOD^® Buttermilk

15 ml cake flour

2 extra large egg(s)

6 bay leaves

Method

Mince:
Preheat the oven at 180°C. Grease a large ovenproof dish.

Heat the oil and butter together and fry the onion, garlic and ginger until soft.

Add the sugar, curry powder and turmeric and fry gently for 1 minute. Add the mince and brown. Add the raisins and almonds.

Stir in the apricot jam, vinegar and Worcestershire sauce.

Mash the bread with a fork and add to the mince mixture.

Simmer over low heat for 5 – 10 minutes until most of the liquid has cooked away. Season to taste and spoon into the prepared dish.

Topping:
Beat the buttermilk, flour and eggs together. Pour over the mince and arrange the bay leaves on top.

Bake for 30 – 40 minutes until set and golden on top.

Serve with yellow rice, yoghurt, sliced bananas, chutney and extra coriander.

HINTS & TIPS:
Use dried cranberries or diced Turkish apricots instead of raisins.

CONVERSION TOOL

Made with this Product(s)

Double Cream Plain Yoghurt

CONVERSION TOOL

Made with this Product(s)

Double Cream Plain Yoghurt

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