Cape Malay potato bobotie
Servings: 4
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Directions
- Preheat the oven to 180°C and lightly spray a deep baking dish with non-stick spray
- 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
- Mix in the mince and stir well to coat and season well
- Stir in the lemon juice, chutney, sugar, Worcestershire sauce, tomato paste and bread.
- Cook over low heat the heat covered (+/- 30 minutes)
- Mix in the potatoes and spoon into the prepared dish and press the bay leaves into the mixture
- 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.
- Allow to stand (+/- 5 minutes) before serving
- 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