Cape Malay Babotie
Delight your taste buds with the bold and aromatic flavors of Cape Malay Bobotie, a beloved South African dish that harmoniously blends sweet and savory elements. This curried ground meat casserole features tender beef or lamb infused with fragrant spices like curry powder, turmeric, and cumin, and is accented by raisins, mango chutney, and grated apple for hints of sweetness. The dish is crowned with a creamy, golden egg custard topping and baked to perfection, delivering a satisfying contrast of textures. Serve it warm alongside fluffy yellow rice and a fresh side salad for a complete, traditional meal that will transport you straight to the heart of Cape Town. Perfect for weeknight dinners or special gatherings, this recipe offers a comforting and flavorful homage to South Africa’s rich culinary heritage.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 500 grams ground beef or lamb
- 2 slices white bread
- 250 milliliters milk
- 1 medium apple, grated
- 50 grams raisins or sultanas
- 30 grams almonds, slivered
- 2 tablespoons mango chutney
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon sugar
- 2 tablespoons lemon juice
- 2 large eggs
- 2 whole bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 180°C (350°F).
Heat the vegetable oil in a large pan over medium heat. Add the onion and garlic, and sauté until softened and fragrant, about 5 minutes.
Add the ground beef or lamb to the pan. Cook until browned, breaking it up with a spoon, then remove from heat.
Soak the white bread in half the milk (125 ml) for a few minutes, then squeeze out the excess milk. Reserve the milk and crumble the soaked bread into the meat mixture.
Stir in the grated apple, raisins or sultanas, slivered almonds, mango chutney, curry powder, turmeric, ground cumin, ground coriander, sugar, lemon juice, salt, and pepper. Mix well to combine.
Spoon the meat mixture into a greased baking dish and smooth the top.
In a separate bowl, whisk together the eggs and the remaining milk (125 ml). Pour this mixture evenly over the meat in the baking dish.
Place the bay leaves on top of the custard layer for added aroma.
Bake in the preheated oven for 40-50 minutes, or until the egg topping is set and golden brown.
Remove from the oven, discard the bay leaves, and let cool for 5 minutes before serving.
Serve warm with yellow rice, chutney, and a side salad for a traditional South African meal.
Nutrition Facts
Calories |
2533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 18.0 g | ||
| Cholesterol | 795 mg | 265% | |
| Sodium | 5614 mg | 244% | |
| Total Carbohydrate | 162.5 g | 59% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 98.9 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 804 mg | 62% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 3133 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
