Entree: South Africa – Cape Malay – Bobotie (Baked Cape Malay spiced minced meat topped with an egg-and-milk custard and served with chutney)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) butter or vegetable oil
- 1 large onion, finely chopped (approx. 5 1/4 oz (150 g))
- 2 cloves garlic, minced (approx. 0.28 oz (8 g))
- 1 tbsp (15 g) curry powder
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (1 g) ground black pepper
- 1 tbsp (15 g) brown sugar
- 1/3 cup (80 g) raisins or sultanas
- 1/2 cup (120 g) chutney (preferably apricot or mango)
- 2 slices (approx. 2 1/8 oz (60 g)) white bread, crusts removed and torn
- 1/2 cup (120 ml) milk, plus 1/4 cup (60 ml) extra for custard
- 2 large eggs, beaten
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) tamarind paste or 1 tsp (5 ml) vinegar (optional)
- 2 bay leaves
- 1/4 cup (30 g) slivered almonds or flaked coconut (optional)
- Salt to taste (about 1 tsp (5 g))
- 1 tbsp (15 g) butter, for dotting the top before baking

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) butter or vegetable oil
- 1 large onion, finely chopped (approx. 150 g)
- 2 cloves garlic, minced (approx. 8 g)
- 1 tbsp (15 g) curry powder
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (1 g) ground black pepper
- 1 tbsp (15 g) brown sugar
- 1/3 cup (80 g) raisins or sultanas
- 1/2 cup (120 g) chutney (preferably apricot or mango)
- 2 slices (approx. 60 g) white bread, crusts removed and torn
- 1/2 cup (120 ml) milk, plus 1/4 cup (60 ml) extra for custard
- 2 large eggs, beaten
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) tamarind paste or 1 tsp (5 ml) vinegar (optional)
- 2 bay leaves
- 1/4 cup (30 g) slivered almonds or flaked coconut (optional)
- Salt to taste (about 1 tsp / 5 g)
- 1 tbsp (15 g) butter, for dotting the top before baking

Instructions

1. Preheat the oven to 350°F (175°C). Soak the torn bread in 1/2 cup (120 ml) milk until soft, then squeeze gently and reserve the milk.
2. In a large skillet, heat 2 tbsp (30 ml) butter or oil over medium heat. Add the chopped onion and cook until translucent, about 5–7 minutes. Add garlic and cook 1 minute more.
3. Add 1 lb (454 g) ground beef to the skillet and brown, breaking it up with a spoon until no pink remains. Drain any excess fat if needed.
4. Stir in curry powder, turmeric, coriander, cumin, black pepper, and brown sugar; cook 1–2 minutes to bloom the spices. Mix in raisins, chutney, lemon juice, tamarind paste or vinegar (if using), and the soaked bread, breaking the bread into the meat so it incorporates evenly. Add the reserved milk if mixture seems dry. Adjust salt to taste.
5. Transfer the meat mixture to a buttered 9x9-inch (23x23 cm) baking dish or similar. Smooth the surface and tuck the 2 bay leaves into the top; sprinkle almonds or coconut if using. Dot the top with 1 tbsp (15 g) butter.
6. Whisk together 2 beaten eggs with the additional 1/4 cup (60 ml) milk and pour gently over the meat so the custard settles into the mixture.
7. Bake in the preheated oven for 30–40 minutes, until the custard is set and the top is lightly golden. Remove bay leaves before serving.
8. Serve hot with yellow rice, mango chutney, and a side of sambals or sliced banana if desired.