Traditional Bobotie and Tomato Sambal

Bobotie is one of the most popular, traditional South African dishes. It consists of spicy beef mince baked in a savoury custard and eaten with sambals. Sambals were an economical way of adding flavour to an otherwise bland dish and usually has some sort of spice or acid going in it. Serve the bobotie with turmeric rice, fruit chutney and tomato sambal.

30ml oil

2 onions, chopped

1kg beef mince

2 slices white bread

250ml + 125ml milk

3 eggs

30ml mild curry powder

10ml salt

15ml turmeric

45ml lemon juice

125ml raisins

60ml chutney

4-6 bay leaves

Preheat your oven to 180℃.

Add the oil and chopped onion to a saucepan and fry the onion until caramelised. Spoon the onion into a mixing bowl and set aside.

Brown the minced meat in the same saucepan. Spoon that into the mixing bowl with the onion, once done.

Pour 250ml milk into a small bowl and soak the bread in it. Add this to the minced meat mixture.

Lightly beat two of the eggs and add them as well.

Add the rest of the ingredients, except the bay leaves and mix through.

Spray a casserole dish of about 18cm x 28cm, spoon the mixture into it and push the bay leaves into the mince in a random pattern. Cook in the oven for 20 minutes.

Whisk the 125ml milk and remaining egg together and pour the custard over the bobotie once it has cooked for 20 minutes.

Immediately put it back into the oven for another 15 minutes or until golden on top.

For the tomato sambal:

3 tomatoes

2 red onions

15ml lemon juice

15ml sugar

15ml olive oil

fresh parsley, chopped

Chop the tomatoes and onions and add to a small bowl.

Whisk together the lemon juice, sugar and olive oil and pour over the tomato and onions.

Season with salt and pepper and chopped parsley.

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