Name: Bobotie (South African curried mince pie)
Prep time: 10 min
Cook time: 67 min
Total time: 77 min
Yield: 1
Cuisine: african
Ingredients: 35g breadcrumbs; 250ml milk; 36.40 gm olive oil; 1 onion, finely chopped; 1 carrot, finely chopped; 2 garlic cloves, crushed; 5cm piece ginger, grated; 1kg Organic Beef Mince; 20.00 gm mild curry powder; 6 fresh curry leaves, chopped, plus extra to serve (see notes); 85g raisins; 40.00 ml slivered almonds, toasted; 40.00 gm fruit chutney (see notes) or spiced tomato chutney; 250ml beef stock; Juice of 1 lemon; 2 eggs; 1/2 tsp ground turmeric; 1 rooibos tea bag (see notes); 14.40 gm honey; 5.90 gm Dijon mustard; Juice of 1/2 lemon; 150g mixed rocket and baby spinach salad; 1 apple, thinly sliced

Bobotie (South African curried mince pie)

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Prep Time:
10 minutes

Cook Time:
67 minutes

Total Time:
77 minutes

Mildly spiced curried mince topped with savory custard - a delicious South African classic.

Ingredients:

35g breadcrumbs
250ml milk
1 onion, finely chopped
1 carrot, finely chopped
5cm piece ginger, grated
1kg Organic Beef Mince
20.00 gm mild curry powder
6 fresh curry leaves, chopped, plus extra to serve (see notes)
85g raisins
40.00 ml slivered almonds, toasted
40.00 gm fruit chutney (see notes) or spiced tomato chutney
250ml beef stock
Juice of 1 lemon
1/2 tsp ground turmeric
1 rooibos tea bag (see notes)
14.40 gm honey
5.90 gm Dijon mustard
Juice of 1/2 lemon
150g mixed rocket and baby spinach salad
1 apple, thinly sliced

Instructions:

Heat your oven to 180°C. Let the breadcrumbs absorb the 1/2 cup (125ml) milk until ready to use.
Heat oil in a large frypan over medium heat and sauté onion and carrot until soft, about 3-4 minutes. Add garlic and ginger, cook until fragrant, about 2 minutes. Brown the mince, breaking it up with a spoon, for 5-6 minutes. Stir in curry powder, curry leaves, raisins, and almonds, cook for 2 minutes. Mix in chutney, beef stock, lemon juice, and breadcrumbs. Season, simmer, then transfer mixture to four ovenproof dishes. Cover with foil and bake for 25-30 minutes.
Whisk the egg with turmeric and the remaining 1/2 cup (125ml) milk in a bowl. Remove dishes from oven, discard foil, and pour the egg mixture over. Bake for another 20-25 minutes until the topping is golden and set. Allow to cool for 5 minutes before serving.
Infuse 1/4 cup (60ml) hot water with a tea bag for 10 minutes, then chill. Remove tea bag, blend with honey, mustard, and lemon juice. Season, and mix with leaves and apple slices.
Sprinkle the bobotie with the fresh curry leaves and present alongside the salad.

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