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10m prep
1h 07m cook
4 servings
1/2 cup (35g) fresh breadcrumbs
1 cup (250ml) milk
2 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 garlic cloves, crushed
5cm piece ginger, grated
1kg beef mince
2 tbsp mild curry powder
6 fresh curry leaves, chopped, plus extra to serve (see notes)
1/2 cup (85g) raisins
2 tbsp slivered almonds, toasted
2 tbsp fruit chutney (see notes) or spiced tomato chutney
1 cup (250ml) Massel beef stock
Juice of 1 lemon
2 eggs
1/2 tsp ground turmeric
5 Method Steps
Step 1 Preheat oven to 180°C. Soak breadcrumbs in 1/2 cup (125ml) milk until needed.
Step 2 Meanwhile, heat the oil in a large, deep frypan over medium heat. Add onion and carrot, then cook, stirring, for 3-4 minutes until soft. Add the garlic and ginger, then cook for a further 2 minutes or until fragrant. Add the mince and cook, breaking up lumps with a wooden spoon, for 5-6 minutes until browned. Stir in the curry powder, curry leaves, raisins and almonds, then cook for 2 minutes. Stir in the chutney, beef stock, lemon juice and breadcrumb mixture. Season, bring to a simmer, then divide mixture among four 2-cup (500ml) ovenproof dishes. Cover with foil and bake for 25-30 minutes.
Step 3 Beat the egg, turmeric and remaining 1/2 cup (125ml) milk in a bowl. Remove dishes from oven, then discard foil and pour over egg mixture. Bake for a further 20-25 minutes or until the topping is golden and set. Cool for 5 minutes.
Step 4 Meanwhile, for the salad, soak tea bag in 1/4 cup (60ml) hot water for 10 minutes to infuse, then cool. Discard tea bag and mix with honey, mustard and lemon juice. Season, then toss with leaves and apple
Step 5 Garnish the bobotie with the extra curry leaves, and serve with the salad.
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