Cape Malay Bobotie with Chutney
85% authentic · Cape Malay
A fragrant variation of Bobotie, incorporating influences from Cape Malay cuisine with added spices like ginger and cinnamon, and often served with a side of fruit chutney.
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Ingredients
- Minced beef1 kg
- Onions2 large
- Garlic4 cloves
- Ginger, grated1 tbsp
- Curry powder2 tbsp
- Turmeric1.5 tsp
- Cinnamon1 tsp
- Ground cloves0.5 tsp
- Bread slices2
- Milk250 ml
- Apricot jam2 tbsp
- Sultanas75 g
- Almonds, flaked75 g
- Lemon juice1 tbsp
- Eggs3
- Saltto taste
- Black pepperto taste
- Bay leaves3
- Fruit chutneyfor serving
Steps
- 1
Soak bread in milk, squeeze out excess, reserve milk.
- 2
Sauté chopped onions until soft. Add minced garlic and grated ginger, cook for 1 minute.
- 3
Add minced beef and brown. Drain fat.
- 4
Stir in curry powder, turmeric, cinnamon, cloves, salt, and pepper. Cook for 2 minutes.
- 5
Mix in crumbled bread, apricot jam, sultanas, half the flaked almonds, and lemon juice.
- 6
Transfer to a greased ovenproof dish. Press down.
- 7
Place bay leaves on top.
- 8
Whisk eggs with reserved milk. Pour over the meat.
- 9
Bake at 180°C (350°F) for 35-45 minutes until topping is golden and set.
- 10
Garnish with remaining flaked almonds. Let rest for 10 minutes. Serve with fruit chutney.
