Classic Cape Malay Bobotie

A traditional Cape Malay dish featuring spiced minced meat baked under a silky golden egg custard. This casserole perfectly balances sweet and savory flavors with hints of curry, dried fruits, and fragrant herbs.

Steps

1. Preheat oven to 180°C (350°F). 2. Soak bread in half the milk. 3. Heat oil in a pan and sauté onion and garlic until soft. 4. Add minced meat and cook until browned. 5. Stir in curry powder, turmeric, coriander, salt, and pepper. 6. Squeeze excess milk from bread and crumble it into the meat mixture. 7. Add chutney, raisins, apricot jam, and lemon juice; mix well and simmer for 5 minutes. 8. Transfer meat mixture to an ovenproof dish. 9. Beat the egg with remaining milk and pour over the meat. 10. Bake for 30-35 minutes until custard is set and golden. 11. Serve warm with yellow rice or salad.

150g minced beef or lamb 1 small onion, finely chopped 1 clove garlic, minced 1 tsp curry powder ¼ tsp turmeric ¼ tsp ground coriander 1 slice white bread 100ml milk 1 tbsp chutney 1 tbsp raisins 1 tsp apricot jam 1 egg 1 tsp lemon juice Salt and pepper to taste 2 tbsp vegetable oil