This is probably one of my favourite South African dishes, my mum always made it for us with tumeric rice and she would have to make it in huge batches because it’s even better heated up the next day. After years of devouring it at the dinner table I decided it was time for me to venture out on my own and cook up my own babotie…
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 500g minced beef
- Juice of half a lemon
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp curry powder
- 10-12 dried apricots
- 2 tbsp raisins
- 3 tbsp sliver almonds
- 1 tbsp apricot jam
- 1 cup milk (to make it paleo friendly replace with almond milk)
- 2 eggs
- 3 bay leaves
- Preheat the over to 180 degrees.
- Place lemon juice in a bowl and soak the the apricots and raisins until they are needed.
- Lightly fry the onion in a large pan over middle until soft then add the garlic and ginger. Turn down the heat.
- Add the rest of the ingredients and combine, cook over a low/medium heat and allow it to cook through.
- While the meat cooks whisk the eggs and milk until well beaten – there should not be more than 1/2 cup of the mixture in total.
- Transfer the meat to a baking dish, use a slotted spoon so as not to get too much of the juice that may have run off the meat – the bobotie should not be dry but there also should not be gravy left in the bottom of the dish when served.
- Pour the egg mixture over the top, add the bay leaves and back for 30 – 40 minutes.
- Serve with turmeric rice and enjoy.