BobotieCape Malay Spiced Beef Casserole
A Cape Malay-influenced casserole of spiced ground beef, bread, dried fruit, and a baked egg-and-milk topping.
Prep
25m
Cook
50m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Filling
- 600gGround Beef
- 180gOnion (finely chopped)
- 12gGarlic (crushed)
- 10gCurry Powder
- 3gTurmeric Powder
- 50gRaisin
- 18gBrown Sugar
- 8gSalt
- 2gBlack Pepper
- 25gUnsalted Butter
- 3pcsBay Leaf
Soak
- 4pcsWhite Bread
- 150mlWhole Milk
Custard
- 2pcsEgg
- 120mlWhole Milk
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the unsalted butter in a wide pan over medium heat. Add the onion and cook until soft and lightly golden.
- 02
Stir in the garlic, curry powder, and turmeric powder and cook briefly until fragrant.
- 03
Add the ground beef and cook, breaking it up, until it is no longer pink and any excess moisture has mostly evaporated.
- 04
Mix in the raisins, brown sugar, salt, and black pepper, then remove the pan from the heat.
- 05
Place the white bread in the whole milk until softened, then mash it into a paste.
- 06
Stir the bread mixture into the filling until evenly combined, then spoon everything into a greased baking dish and smooth the top. Tuck in the bay leaves.
- 07
Whisk the eggs with the whole milk until smooth, then pour it evenly over the filling.
- 08
Bake at 180°C (350°F) until the custard is lightly golden and reaches 71°C (160°F). Let the bobotie rest briefly before slicing and serving.
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