Must be number 1 on our list of traditional South African favourites. Delicious served with rice and salad sambals. The recipe can easily be doubled.
YOU WILL NEED
- 500 g lean beef mince
- 1 T (15 ml) Ina Paarman’s Beef Flavour Stock Powder
- ½ t (2,5 ml) bicarbonate of soda
- 1 T (15 ml) water
- 2 slices white or brown bread cut into cubes
- 1 x 200 ml Ina Paarman’s Tikka Curry Coat & Cook Sauce or Ina Paarman’s Butter Chicken Coat & Cook Sauce
- 2 onions, chopped
- ½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
- 2 T (30 ml) canola oil
- 1 T (15 ml) butter
- 2 cloves of garlic, finely sliced
- 2 carrots, grated or 1 apple, grated with skin
- 2 bay leaves
- 1 cup (250 ml) sour cream or ½ cup (125 ml) cream and ½ cup (125 ml) plain yoghurt or all yoghurt
- ½ t (2,5 ml) Ina Paarman's Masala Spice
- 2 eggs
Toss the mince with our Beef Flavour Stock Powder, dissolve ½ t bicarbonate of soda in 1 T of water and mix into mince. Leave to stand for 20 minutes, whilst preparing the rest of the ingredients.
Adjust the oven rack to the middle position. Pre-heat the oven to 180°C.
Soak the bread in one of our Curry Sauces, Butter Chicken for a milder flavour and Tikka Curry for more heat.
Season chopped onion with our Green Onion Seasoning, brown the onions in butter and oil, always add the garlic towards the end of the browning.
Add the seasoned mince to the onions and stir fry over high heat while breaking up the lumps with a fork or pastry blender. Add grated carrot or apple, it stretches the meat and adds flavour.
Mash the soaked bread on the plate. Add the bread mixture to the meat. Taste for seasoning, 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 sour cream or yoghurt with the Masala Spice and eggs using a fork. Push bay leaves into the mince. Pour egg mixture over the bobotie. Bake for 35 minutes or until the topping is golden brown and puffy.