Description
A easy bobotie recipe baked in ramekins in individual portions and served with minted yoghurt.
Ingredients
Bobotie
2 Tbsp (30 ml) sunflower oil
500 g beef or lamb mince
1 large onion, finely chopped
2 tsp (10 ml) crushed garlic
2 tsp (10 ml) grated fresh ginger
1 Tbsp (15 ml) curry powder
1 tsp (5 ml) turmeric
1 Granny Smith apple, peeled and grated
½ C (125 ml) chopped dried apricots
3 Tbsp (45ml) chutney
1 slice bread, soaked in ¼ C (60 ml) beef stock
Salt and pepper, to taste
Topping
1 C (250 ml) buttermilk
3 eggs
Salt and pepper, to taste
6 bay leaves
Minted Yoghurt
2 C (500 ml) plain yoghurt
A handful of mint leaves
Instructions
Bobotie
Preheat the oven to 180 °C.
Heat the oil in a large pot and brown the mince in batches. Keep the meat to one side.
Add a little more oil and sauté the onion, garlic and ginger with the curry powder and turmeric until soft and fragrant. Add the apple and apricots and sauté for 2 more minutes. Add the mince to the pot together with the chutney and soaked bread and mix until well combined. Season to taste.
Press the mince mixture into 6 greased ovenproof bowls or ramekins, or into a 20 cm square baking dish.
Topping
Whisk the buttermilk and eggs together and season. Top the mince with a layer of the egg mixture and stick the bay leaves into the top of the bobotie.
If using ramekins, bake for 20 minutes. For a large bobotie, bake for about 30 minutes.
Minted Yoghurt
Blend the yoghurt and mint in a food processor until well combined, and chill until ready to serve.
Serve with minted yoghurt and a cucumber salad made with sliced cucumber, red onion and parsley.
