Bobotie with apple

Course: Main courses

Cuisine: African

Keyword: Minced meat, Oven dish, Spicy

Seizoen: All year

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: servings

Calories: 673kcal

Author: Diana Westerhof

Bobotie is a spicy South African oven dish with minced beef and a soft egg custard layer. In this version, apple provides a fresh, lightly sweet touch that blends beautifully with the warm spices. A fragrant classic that is easy to make and pairs wonderfully with rice.

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Ingredients

Bobotie

700 g minced beef
150 g apple peeled and finely chopped
30 g raisins
350 ml whole milk
4 bay leaves
3 eggs
3 slices white bread without crust
2 onions
2 cloves garlic
1/2 lemon juice
1 tbsp apricot jam
4 tsp curry powder
35 g tomato purée
1 tsp dried oregano
1 tsp cumin powder
1 tsp turmeric powder
olive oil
salt
black pepper

Instructions

Preparation

Preheat the oven to 180 °C. Cut the crust off 3 slices of white bread, cut them into cubes, and pour 100 ml whole milk over them. Let the bread absorb the milk. Finely chop 2 onions, mince 2 cloves garlic, and cut 150 g apple into small pieces. Grease an oven dish with olive oil.

Cooking

Heat a splash of olive oil in a large pan and sauté 2 onions for about 3 minutes until translucent. Add 2 cloves garlic and fry for 1 minute. Add 4 tsp curry powder, 1 tsp cumin powder, 1 tsp dried oregano, and 1 tsp turmeric powder and briefly fry together.
Add 700 g minced beef and cook until browned. Season with salt and black pepper. Mix 150 g apple, 30 g raisins, 1 tbsp apricot jam, the juice of 1/2 lemon, and 35 g tomato purée into the meat and cook briefly together.
Squeeze the soaked bread and mix it into the ground meat mixture until everything is well bound. Spoon into the baking dish and press evenly. Beat 3 eggs with the remaining 250 ml whole milk and season with salt and black pepper. Pour over the meat and distribute 4 bay leaves on top. Bake for about 40 minutes until the custard has set.

To serve

Let the bobotie rest for 5 minutes and serve warm with white rice and, optionally, a fresh salad.

Notes

Traditionally, bobotie is made with chutney; apple offers the same sweet-fresh balance but with a milder, natural flavour. Leftovers are even more flavorful the next day and reheat well.

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