Bobotie
4
Points®
Total time: 1 hr 25 min • Prep: 10 min • Cook: 1 hr 15 min • Serves: 6 • Difficulty: Easy
Lightly spiced beef mince curry is topped with a savoury custard in this popular South African dish.
Ingredients
Wholemeal bread, sliced
80 g, crusts removed
Skimmed Milk
300 ml
Bay leaf, dry
4 leaf/leaves
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, finely chopped
Garlic
2 clove(s), crushed
Extra lean beef mince (5% fat), raw
1000 g
Curry Powder
4 teaspoon(s)
Worcestershire Sauce
1 tablespoon(s)
Mango Chutney
2 tablespoon(s), heaped
Beef stock cube(s)
1 cube(s), crumbled
Cornflour
½ tablespoon(s), level
Egg, whole, raw
2 large, raw
Rocket
70 g
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Soak the bread in the milk with 2 of the bay leaves and set aside.
2
Mist a large, deep nonstick frying pan with cooking spray, put over a medium heat and fry the onion for 6-8 minutes until soft, then add the garlic for another minute. Add the beef and fry for 4-5 minutes until browned.
3
Stir in the curry powder, Worcestershire sauce, mango chutney, remaining bay leaves and stock cube. Season to taste and mix well. Cook for 10 minutes, then squeeze the milk out of the bread (reserve the milk) and stir the bread into the meat until well combined. Pour the meat mixture into a baking dish (remove and discard the bay leaves), and level the surface with a spatula.
4
Put the cornflour into a small bowl and pour over a splash of the reserved milk, whisking until combined, then pour the mixture back into the milk with the eggs and lightly whisk until just combined. Season to taste and pour it over the meat mixture, leaving the bay leaves from the milk on the top. Bake for 35-40 minutes until the top is set and golden, then serve with the rocket.
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