Bobotie (The Boschendal's recipe)
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large onions, finely chopped
- 2large cloves garlic, crushed
- 2tablespoons of oil
- 1tablespoon curry powder
- 1slice day-old white or brown bread
- 1cup of milk
- 2eggs
- 1tablespoon of sugar
- 1teaspoon salt
- ½teaspoon freshly ground black pepper
- ½teaspoon turmeric
- juice of one large lemon
- 3tablespoons chopped mango chutney
- 12blanched almonds, chopped
- ½cup seedless raisins
- 4pieces of lemon rind
- 2pounds minced lamb or beef
Nutritional analysis per serving (8 servings)
481 calories; 33 grams fat; 13 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 16 grams sugars; 23 grams protein; 413 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Brown the onions and garlic lightly in the oil and add the curry powder. Cook gently for about two minutes. Meantime, soak the bread in the milk and squeeze dry, saving the milk. In a large mixing bowl, add the onion mixture to the bread plus all the remaining ingredients except one egg. Mix well.
- Step 2
Pack into an ovenproof dish that has been rubbed with butter. Bake at 350 degrees Fahrenheit for one hour.
- Step 3
Beat the remaining egg with a little of the saved milk and pour over the top.
- Step 4
Bake a further 15 to 20 minutes until the custard is set and the top a golden brown. Serve with rice and stewed apricots.
Private Notes
Comments
No mention of when the meat is added - is it "with all remaining ingredients" step ? Thought perhaps meat would be browned ahead of the baking step along with the onions and garlic and spices ?
I brown the meat with the onions, but don’t cook it all the way through, as it will continue to cook with all ingredients. If you add this all to a crock pot and let it meld all day... yum. I’ve also skipped the egg topping and just rolled crescent rolls on top when we are off to a potluck. This is a great place to start with your Bobotie journey. Adjust to taste after trying it once.
No, in South Africa we add the ingredients to the raw meat (onion, spices, soaked bread), then put the egg custard on top of all of that and it cooks in the oven where all the ingredients meld beautifully with the meat. If you brown the meat first you’re not going to get the melding of ingredients into the meat. Boschendal is a famous wine farm in South Africa with an excellent restaurant, and Joe was perhaps the most loved NYTimes correspondent to cover that country.
great recipe, but I skipped the egg and bread and egg mixture so it was less mighty, I served it on yellow rice with sultana's great for summer
The flavor was good and the dish was fairly simple. But the meat cooked down a lot and became a raft floating in a sea of grease. I actually removed the raft and put it in a smaller pan before adding the topping. Served with yellow rice and sliced bananas. The bananas seemed weird, but they made it.
What exactly is 4 pieces of lemon rind? Is it quartering the whole peel/rind or just making four strips
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