South Africa / Cape Malay
Cape Malay Bobotie
Spiced mince under a baked savory custard.
75 minutes Serves 6
Where this comes from
Cape Malay cooking came from people enslaved and exiled to the Cape from Southeast Asia and India.
Ingredients
- 2 lb ground beef or lamb
- 2 slices bread soaked in milk
- 1 onion
- 2 tbsp mild curry powder
- 1 tsp turmeric
- 1/4 cup raisins
- 2 tbsp chutney
- 2 tbsp vinegar
- 2 eggs plus 1 cup milk
- Bay leaves
Method
- 011. Fry onion, add curry and turmeric, bloom.
- 022. Add meat, brown, then stir in soaked bread, raisins, chutney, vinegar.
- 033. Press into a baking dish, stand bay leaves upright on top.
- 044. Whisk eggs and milk, pour over.
- 055. Bake 350F for 35-40 minutes until the custard sets golden.
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