Bobotie
This tasty South African casserole is loaded with flavor! Bobotie is a satisfying recipe that will surprise you and your taste buds!
Ingredients
PANADE
- 3 slices bread, crust removed and torn into small pieces
- 1/2 cup milk
EGG CUSTARD
- 2 large free-range eggs
- 1 cup half-and-half
- 1/4 tsp. ground Himalayan pink salt, or to taste
- 1/4 tsp. freshly ground black pepper, or to taste
- 1/4 tsp. cayenne pepper, or to taste
CASSEROLE
- 2 tbsp. olive oil tips & tricks
- 1 tbsp. butter
- 1 1/2 cups yellow onions, diced
- 1 tsp. ground Himalayan pink salt, or to taste
- 1 1/2 tbsp. curry powder
- 1/2 tbsp. ground cumin
- 1 tsp. ajwain aka carom seeds (substitute dried oregano)
- 1/2 tsp. ground turmeric
- 1/2 tsp. ground coriander
- 1 lb. lean ground beef
- 1 lb. ground lamb
- 1 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 tbsp. ginger, minced
- 3 large cloves garlic, pressed or finely chopped
- 1 1/2 tbsp. tomato paste tips & tricks
- 1/2 cup mango chutney See Recipe
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 2 tbsp. sultana raisins
- 1 tsp. lemon zest
- 5 large bay leaves
Directions
PANADE
- In a bowl, combine bread pieces with milk and stir until it forms into a paste; set aside.
EGG CUSTARD
- In a measuring cup, beat eggs very well. Pour in half-and-half and season with salt, pepper and cayenne. Whisk until blended and set aside.
CASSEROLE
- Preheat oven to 350ºF
- In an oven-proof skillet over medium heat, add oil and butter. When it starts sizzling, add onions and season generously with ground sea salt. Sauté until translucent, about 3:30 to 4 minutes.
- Season onions with curry powder, cumin, ajwain, turmeric and coriander. Cook until fragrant, 1:30 minutes.
- Add beef and lamb; season with freshly ground black pepper. Break the meat into small pieces and cook until no longer pink. Halfway through, add ginger and garlic. Continue cooking until the meat is done.
- Add tomato paste and stir to coat before adding mango chutney, lemon juice, raisins and lemon zest; mix well.
- Stir in panade and reduce the heat to medium-low. Cook for 5 minutes, stirring occasionally; taste and adjust seasonings if needed.
- Using the back of a spoon or spatula, level out the top of the mixture, compressing at the same time. Slowly, evenly pour on the egg custard.
- Carefully transfer to the preheated oven and place bay leaves on top forming a pattern. Bake for 45 minutes or until the custard is set and the top is golden brown.
- Remove from the heat and let it rest for 10 minutes before serving with yellow rice.
