Cape Bobotie

Bobotie

1 Tbsp olive oil  

1 large onion, diced 

2 cloves garlic, minced 

2 Tbsp fresh ginger, grated  

500g beef mince 

1-2 Tbsp Cape Herb & Spice Cape Malay Curry Spice  

4 large tomatoes, diced  

½ cup raisins  

Custard topping: 

2 XL eggs 

160ml milk 

6 bay leaves 

⅛ tsp turmeric 

Pinch sea salt

Preheat oven to 180˚C.  

Heat olive oil in a large frying pan.  

Fry onion until tender. Add garlic and ginger and cook until fragrant.  

Add the beef mince and Cape Herb & Spice Cape Malay Curry Spice.  

Cook until the mince is lightly browned. 

Add the tomatoes and cook until the tomatoes break down. 

Simmer until thickened.  

Divide the mince mixture into 6 ramekins and fill them half way up.  

Scatter the raisins over the mince and then add a final layer of mince.  

Smooth the tops very well.  

Beat eggs with milk, salt and turmeric. 

Pour custard mixture gently over the mince.  

Place one bay leaf on top of each bobotie.  

Bake for ±20 minutes until the custard is set and golden brown.  

Serve with a side salad and fruit chutney.