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Servings: 4

Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

INGREDIENTS

 30 ml (2 tbsp) sunflower oil
 1 large onion, finely chopped
 1 carrot, grated
 2 garlic cloves, crushed
 10 ml (2 tsp) curry powder – use whichever strength you prefer
 5 ml (1 tsp) ground turmeric
 5 ml (1 tsp) ground coriander
 5 ml (1 tsp) ground cumin
 5 ml (1 tsp) ground ginger
 5 ml (1 tsp) ground cinnamon
 500 g beef mince
 Salt, to taste
 Juice of ½ lemon
 45 ml (3 tbsp) peach chutney
 5 ml (1 tsp) soft brown sugar
 30 ml (2 tbsp) Worcestershire sauce
 20 ml tomato paste
 1 slice of bread, soaked in water and pressed out
 2 potatoes, with the skin on, cooked and cubed
 4 fresh bay leaves
 250 ml (1 cup) full cream milk
 2 large eggs, lightly beaten
 Salt, to taste

DIRECTIONS

1

Preheat the oven to 180°C and lightly spray a deep baking dish with non-stick spray

2

Heat the oil in a large pot and sauté the onions until translucent. Add the carrots and garlic together with the spices and continue to cook while stirring for another minute or so

3

Mix in the mince and stir well to coat and season well

4

Stir in the lemon juice, chutney, sugar, Worcestershire sauce, tomato paste and bread.

5

Cook over low heat the heat covered (+/- 30 minutes)

6

Mix in the potatoes and spoon into the prepared dish and press the bay leaves into the mixture

7

In a mixing bowl add the milk, eggs and salt and beat well. Pour over the mince and bake until the topping is set and starting to turn a beautiful golden colour.

8

Allow to stand (+/- 5 minutes) before serving

9

Serve with chopped tomato and onion, banana slices and desiccated coconut if you desire

Ingredients

 30 ml (2 tbsp) sunflower oil
 1 large onion, finely chopped
 1 carrot, grated
 2 garlic cloves, crushed
 10 ml (2 tsp) curry powder – use whichever strength you prefer
 5 ml (1 tsp) ground turmeric
 5 ml (1 tsp) ground coriander
 5 ml (1 tsp) ground cumin
 5 ml (1 tsp) ground ginger
 5 ml (1 tsp) ground cinnamon
 500 g beef mince
 Salt, to taste
 Juice of ½ lemon
 45 ml (3 tbsp) peach chutney
 5 ml (1 tsp) soft brown sugar
 30 ml (2 tbsp) Worcestershire sauce
 20 ml tomato paste
 1 slice of bread, soaked in water and pressed out
 2 potatoes, with the skin on, cooked and cubed
 4 fresh bay leaves
 250 ml (1 cup) full cream milk
 2 large eggs, lightly beaten
 Salt, to taste

Directions

1

Preheat the oven to 180°C and lightly spray a deep baking dish with non-stick spray

2

Heat the oil in a large pot and sauté the onions until translucent. Add the carrots and garlic together with the spices and continue to cook while stirring for another minute or so

3

Mix in the mince and stir well to coat and season well

4

Stir in the lemon juice, chutney, sugar, Worcestershire sauce, tomato paste and bread.

5

Cook over low heat the heat covered (+/- 30 minutes)

6

Mix in the potatoes and spoon into the prepared dish and press the bay leaves into the mixture

7

In a mixing bowl add the milk, eggs and salt and beat well. Pour over the mince and bake until the topping is set and starting to turn a beautiful golden colour.

8

Allow to stand (+/- 5 minutes) before serving

9

Serve with chopped tomato and onion, banana slices and desiccated coconut if you desire

Cape Malay potato bobotie