Delicious served with rice and salad sambals.
2 slices of white bread, cut into cubes
1 x 200ml Ina Paarman’s Tikka Curry Coat and Cook Sauce
3 T (45 ml) canola or sunflower oil
2 onions, chopped
500 g lean beef mince
1 T (15 ml) Ina Paarman’s Beef Stock Powder or 1 x 25 g Liquid Beef Stock Concentrate
1 cup (250 ml) grated carrot or apple (about 2 whole apples)
2 cloves of garlic, crushed
Ina Paarman’s Masala Spice
TOPPING
1 cup (250 ml) plain yoghurt or buttermilk or ½ cup (125 ml) cream and ½ cup (125 ml) plain yoghurt
½ t (2,5 ml) Ina Paarman’s Masala Spice
2 eggs
Pre-heat the oven to 180°C.
Pour the Tikka Curry Sauce over the bread and leave to soak on a plate.
Heat a dry fry pan until very hot. Add the oil and immediately the chopped onion. Stir-fry until the onion begins to brown. Add the mince, breaking it up with a fork while stir-frying. Add the stock powder or concentrated liquid, grated apple and garlic. Cook until the meat is crumbly and the vegetables are soft.
Mash the soaked bread on the plate. Add the bread mixture to the meat. Season with Masala Spice. Dish the bobotie mixture into a medium ovenproof dish and level the top smoothly with the back of a spoon. Beat the yoghurt or buttermilk with the Masala Spice and eggs using a wire whisk or fork. Pour mixture over the bobotie. Bake for 35 minutes or until the custard topping is golden brown and puffy.