If you take an English cottage pie, remove the mash and mix it with a medium Indian curry, you get an approximation of what bobotie tastes like. It is a difficult dish to describe to somebody that has never tried it. “Curried Mince” simply does not describe this unique and tasty dish from the Cape.
Served with a little chutney, it will lure you into eating food a little more spicy, you will have delicious left overs on toast for breakfast, and you will be left with the lovely warm and full feeling that only a good meal can do. Spicy, yet not hot. A curry, but not quite. Mince, but not a cottage pie. I love bobotie, it is one of the most tasty meals that you will experience.
Ok, now for the test: one of these was made with beef mince, and the other with vege mince. Which one is which? Leave a comment and guess.
To simplify, make a mince curry, mix in a few slices of bread, pour on an egg crust and bake.
Here’s my mom’s recipe
- 375ml milk
- 2 slices of brown bread (no crusts), soaked in the milk
- 2 onions
- 2 cloves garlic (like I will only use 2)
- 25ml curry powder
- Salt & pepper to taste
- 25ml chutney
- 12.5ml apricot jam
- 12.5ml Worchester sauce
- 5ml turmeric
- 25ml vinager
- 500g mince
- 1 egg
- 2 bayleaves
- A few raisons (if you want)
- Lightly brown the onions
- Add the mince and garlic and brown
- Add the rest of the ingredients (except for the milk and bread) and mix in
- Add the soaked break, but keep the milk & mix in
- Add a few raisons if you like (not for me though)
- Put the mince mix into a casserole dish
- Break the egg into the left over milk and mix
- Pour the milk and egg mixture over the mince, and place the bayleaves on top
- Back for 40 minutes
That’s it! While it sounds a little complicated, it is really easy to make, but oh so yummy! The almonds are not part of the recipe, but I love to add a few slivers on top before baking.