Bobotie Cape Malay Recipe

Bobotie Cape Malay

Bobotie is classic Cape Malay that is very morish. It makes enough for 6 and like any curry dish often seems to taste better the following day, so keep a little aside if you can. This is one of my all time favorite recipes that you can pick at all day long, never fails to get compliments and is simple to make. It’s a classic bobotie recipe!

Ingedience:

1kg mince

2 onions thinly sliced

1 slice bread

250ml milk

2 eggs

1 tablespoon mild curry powder

1 tablespoon sugar

Salt and pepper to taste

25ml vinegar

half a cup seedless raisins

4 bay leaves

3 tablespoons fruit chutney

2 teaspoons turmeric

Method

In a medium to hot pan cook the onions until soft, then add the mince and brown, mixing well to combine the onions.

While this is going on dip the bread in milk and Mash it up in a bowl with a metal fork.

Put 1 egg, half a cup of milk and the bayleaves aside.

Mix all the other ingredients together and then combine with the mince, allowing it to cook and the flavours to combine for about 5 minutes or. You will need to give it plenty of attention, ensuring that all of the flavours are well combined and the kitchen smells wonderful.

Place this mixture into a greased oven proof dish and bake at 180 Celsius for half an hour.

Beat the remaining milk and eggs that you put aside earlier and pour over meat mixture. Float the bay leaves on the top and bake for another half an hour.

Delicious!

Eet Lekker / Enjoy!

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