Curry Mince Bobotie

Ingredients

Bobotie

• 2 tbsp olive oil
• 1 kg lean beef mince
• 2 tbsp BlixSam Bazaar Kerrie
• 1 tsp BlixSam Grill Forge
• 1 tsp BlixSam Garlic Melt
• 1 tsp ground cumin
• 6–8 fresh curry leaves
• 4 green cardamom pods, lightly crushed
• 2 large onions, finely chopped
• 2 ripe tomatoes, finely chopped
• 30 g fresh ginger, grated
• 3 cloves garlic, crushed
• 2 slices white bread
• 125 ml milk (for soaking the bread)
• 2 tbsp tomato paste
• 2 tbsp fruit chutney
• 1 tbsp Worcestershire sauce
• 50 g raisins
• 2 tbsp apricot jam
• Salt and freshly ground black pepper to taste

Topping

• 3 eggs
• 250 ml milk
• 2 bay leaves

Method

1. Preheat the oven to 180°C.
2. Soak the bread in the 125 ml milk for 5 minutes. Squeeze out the excess milk and crumble the bread.
3. Heat the olive oil in a large frying pan over medium heat.
4. Add the curry leaves and cardamom pods and fry for 30 seconds until fragrant.
5. Add the onions and cook until soft and lightly caramelised.
6. Stir in the grated ginger, garlic and ground cumin and cook for 1 minute.
7. Add the chopped tomatoes and tomato paste and cook for 3–4 minutes until slightly reduced.
8. Add the mince and cook until browned, breaking it up with a spoon.
9. Season with BlixSam Bazaar Kerrie, BlixSam Grill Forge and BlixSam Garlic Melt.
10. Stir in the fruit chutney, Worcestershire sauce, raisins and apricot jam.
11. Fold in the soaked bread and cook for another 3–4 minutes until everything is well combined.
12. Season with salt and freshly ground black pepper to taste, then spoon the mixture into a lightly greased ovenproof dish.
13. Whisk together the eggs and 250 ml milk and pour evenly over the mince mixture. Arrange the bay leaves on top.
14. Bake for 35–40 minutes, or until the custard topping is golden brown and set.

Serving Suggestion