I love curried anything, especially beef, and casseroles are one of my favorite types of recipes, so I knew I was going to love this South African bobotie. Apparently the dish has Indonesian roots, and found its way to South Africa thanks to Dutch traders, which helps explain the somewhat unusual composition. We’ve made lots of casseroles featuring spicy, aromatic meat fillings, but never one topped with a thin, bay leaf-infused custard, which is what I think makes bobotie so unique, and delicious.
Ground beef was perfect here, but I can see lamb, goat, or pork also being just as amazing. I even think ground turkey would work well, in case you really want to shake things up at Thanksgiving. Be sure to start slow with the chutney to dial in your ideal sweetness level, and don’t be afraid to adjust the spicing as well, but no matter how you tweak this, I think you’re going to love it, and I really do hope you give this a try soon. Enjoy!
Ingredients
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1 tablespoon olive oil
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1 tablespoon butter
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1 large onion, diced
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2 teaspoons kosher salt, plus more to taste
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5 teaspoons curry powder
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1/2 teaspoon ground turmeric
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1 teaspoon ground cumin
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1/2 teaspoon freshly ground black pepper
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1 teaspoon dried oregano
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2 pounds ground beef
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4 bay laurel leaves, divided
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1 rounded tablespoon tomato paste
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4 cloves garlic, minced
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2 tablespoons lemon juice
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1 teaspoon lemon zest
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1 tablespoon wine vinegar or apple cider vinegar, or to taste
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1/2 teaspoon Worcestershire sauce
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1/3 cup Indian-style fruit chutney, or to taste
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3 slices white bread, crusts removed
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1 1/2 cups milk, divided
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2 large eggs
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1 pinch cayenne pepper
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat olive oil and butter in a large oven-proof skillet over medium heat. Add onions and salt, and cook until just beginning to soften and turn translucent, 3 to 5 minutes.
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Stir in curry powder, cumin, turmeric, black pepper, and oregano, and cook for 1 to 2 minutes more.
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Add ground beef, and cook, stirring, while breaking the meat up into small crumbles. Add 1 bay leaf, tomato paste, and garlic, and cook, stirring, for another 2 minutes.
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Stir in lemon juice and zest, vinegar, Worcestershire, and chutney. Smooth the top, and simmer mixture gently for 5 minutes.
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Meanwhile, add bread to a bowl and cover with 1/2 cup of milk, toss, and let stand for 5 minutes. Squeeze excess milk back into the bowl and add soaked bread to meat. Mash, smash and stir mixture until bread is thoroughly blended in.
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Add remaining 1 cup milk to the bowl; add eggs, cayenne, and pinch of salt, and whisk thoroughly. Pour gently over meat, and top with 3 or more bay leaves.
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Bake in the preheated oven until custard on top is set and lightly golden brown, about 45 minutes. Let rest 5 minutes before serving.
John Mitzewich
Chef's Notes:
This is a fairly sweet dish, so the amount of chutney can be reduced to taste. Apricot jam can be used instead of chutney if desired.
Nutrition Facts (per serving)
| 441 | Calories |
| 27g | Fat |
| 13g | Carbs |
| 36g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 441 | |
| % Daily Value * | |
| Total Fat 27g | 34% |
| Saturated Fat 10g | 49% |
| Cholesterol 155mg | 52% |
| Sodium 580mg | 25% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 2g | 7% |
| Total Sugars 4g | |
| Protein 36g | 72% |
| Vitamin C 7mg | 7% |
| Calcium 137mg | 11% |
| Iron 5mg | 26% |
| Potassium 654mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
