Bobotie (South African Beef Casserole) Recipe

I have a soft spot for anything curried, especially when it comes to beef, and casseroles hold a special place in my kitchen. This South African bobotie caught my heart instantly. With its roots tracing back to Indonesia and carried to South Africa by Dutch traders, it carries an unusual yet delightful combination of flavors. Unlike other meat-filled casseroles, bobotie is crowned with a thin custard infused with bay leaves, giving it a unique texture and taste. Ground beef works beautifully here, though lamb, goat, pork, or even turkey could be exciting alternatives. Adjust the chutney and spices to your preference, and youll have a dish that is both comforting and intriguing.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large onion, diced
• 2 teaspoons kosher salt, plus more to taste
• 5 teaspoons curry powder
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 2 pounds ground beef
• 4 bay laurel leaves, divided
• 1 rounded tablespoon tomato paste
• 4 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon wine vinegar or apple cider vinegar, or to taste
• 1/2 teaspoon Worcestershire sauce
• 1/3 cup Indian-style fruit chutney, or to taste
• 3 slices white bread, crusts removed
• 1 1/2 cups milk, divided
• 2 large eggs
• 1 pinch cayenne pepper

Instructions

1. Preheat the oven to 350F (175C).
2. In a large oven-proof skillet, heat olive oil and butter over medium heat. Add the diced onions and salt, cooking until they begin to soften and turn translucent, about 3-5 minutes.
3. Stir in curry powder, cumin, turmeric, black pepper, and oregano. Cook for an additional 1-2 minutes until fragrant.
4. Add the ground beef, breaking it into small crumbles as it cooks. Mix in 1 bay leaf, tomato paste, and garlic, and cook for 2 more minutes, stirring continuously.
5. Add lemon juice, lemon zest, vinegar, Worcestershire sauce, and chutney. Smooth the surface and simmer gently for 5 minutes.
6. Meanwhile, place the bread in a bowl and pour 1/2 cup of milk over it. Toss and let it soak for 5 minutes. Squeeze out any excess milk and fold the soaked bread into the meat mixture until fully incorporated.
7. In a separate bowl, combine the remaining 1 cup of milk with eggs, cayenne, and a pinch of salt. Whisk thoroughly and pour over the meat mixture. Top with the remaining 3 bay leaves.
8. Bake in the preheated oven until the custard is set and lightly golden, approximately 45 minutes. Allow the bobotie to rest for 5 minutes before serving.

Chef's Notes

This bobotie has a naturally sweet profile. Adjust the chutney to your taste, or substitute with apricot jam if preferred. The combination of spices and custard creates a layered and comforting flavor that is truly distinctive.

Nutrition Facts (per serving)

• Calories: 441
• Fat: 27g (34% DV)
• Saturated Fat: 10g (49% DV)
• Cholesterol: 155mg (52% DV)
• Sodium: 580mg (25% DV)
• Carbohydrates: 13g (5% DV)
• Dietary Fiber: 2g (7% DV)
• Total Sugars: 4g
• Protein: 36g (72% DV)
• Vitamin C: 7mg
• Calcium: 137mg (11% DV)
• Iron: 5mg (26% DV)
• Potassium: 654mg (14% DV)

Percent Daily Values are based on a 2,000 calorie diet. Nutrient information may vary depending on ingredient brands and preparation methods. Consult a dietitian for medically restrictive diets.