Spier’s Savoury Bobotie puts a new Twist on Tradition
This mild spiced beef mince bobotie continues to be a true South African favourite- all across our land, and this traditional recipe is a little less sweet and more towards the savoury side.
Spier Wine Farm’s version of Bobotie is a little less sweet than usual, omitting the dried fruit and apricot jam for a more savoury result. Adding curry leaves to the mince lends a nutty, complex flavour to this classic dish. Enjoy this savoury bobotie with a crisp white wine like the Spier Signature Chenin Blanc.
No-raisin beef bobotie with curry leaves (serves 6)
YOU WILL NEED:
1kg lean beef mince
2 tablespoons vegetable oil
2 onions, finely chopped
2 cloves garlic, finely grated
15ml fresh ginger, finely grated
20ml mild curry powder
5ml each of ground turmeric, ground coriander and ground cumin
30ml lemon juice
60ml fruit chutney
30ml Worcestershire sauce
30ml tomato paste
2 slices white bread, soaked in water
125 ml milk
12 curry leaves (fresh or dried)
Seasoning to taste
1. Pre-heat oven to 180 °C.
2. Take a large pot to heat the oil over medium heat in order to fry the onions. Make sure to fry the chopped onions until they are soft and translucent. Now add the finely grated garlic and ginger, continuing to fry for another 30 seconds. Sprinkle in mild curry powder, ground turmeric, coriander and cumin, stirring as you fry for about a minute.
3. Divide up the beef mince into 3 batches, only adding a single batch at a time to the pot and turning the heat to high. Stir after adding each batch of beef mince and waiting for the meat to change colour from pink to grey (do not brown) and season generously.
4. Add lemon juice, fruit chutney, Worcestershire sauce, tomato paste and soaked bread broken into chunks. Stir well, then turn down to low heat and cover with a lid. Cook this slowly for 25 to 30 minutes and stir occasionally to prevent burning in the bottom of the pot.
5. Combine the milk and egg in a medium jug and season. Transfer the prepared mince to a deep baking dish and smooth out. Pour the milk and egg mixture over the top and dress with curry leaves. Bake for approximately 30 to 35 minutes or until golden and bubbly on top.
Best served with rice sprinkled with fresh coriander, toasted coconut and tomato salsa. Or dish up your favourite sambals.