Bobotie Recipe • Traditional South African Casserole 🥘 - Episode 905

Combine small pieces of bread with milk and stir until it forms a paste, then set aside.

In a measuring cup, beat 2 eggs very well, then pour in half-and-half and season with ground sea salt, freshly ground black pepper, and cayenne pepper. Whisk and set aside.

In an oven-proof skillet over medium heat, add olive oil and butter until sizzling.

Add finely chopped yellow onions and season with ground sea salt, sauté until translucent (about 3:30 to 4 minutes).

Season with curry powder, ground cumin, ajwain powder (or oregano), turmeric, and ground coriander. Cook spices until fragrant (about 1:30 minutes).

Add ground beef and ground lamb, breaking the meat into tiny pieces. Season with freshly ground black pepper.

Add minced ginger and pressed garlic halfway through cooking the meat until no longer pink.

Stir in tomato paste, then add mango chutney and freshly squeezed lemon juice, followed by sultana raisins and lemon zest. Mix well.

Stir in the bread mixture and reduce heat to medium-low, cooking for 5 minutes while stirring occasionally.

Taste and adjust seasoning if necessary, then level out the mixture in the skillet.

Pour the egg custard evenly over the mixture in the skillet.

Transfer the skillet to a preheated 350ºF oven and place 5 large bay leaves on top.

Bake for 45 minutes or until the custard is set and the top is golden brown.

Remove from heat and let it rest for 10 minutes before serving with yellow rice.

Equipment Needed

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