Macadamia Nut Bobotie
Delve into the vibrant flavors of South Africa with this Macadamia Nut Bobotie recipe—an irresistible twist on the classic spiced meat dish. Perfectly seasoned ground beef or lamb is paired with the creaminess of milk-soaked bread, aromatic curry powder, turmeric, and cinnamon. The addition of sweet raisins and a tangy punch of chutney creates a medley of flavors, while chopped macadamia nuts add a crunchy, buttery surprise to every bite. Finished with a golden egg custard topping and adorned with bay leaves, this oven-baked dish is a show-stopper that’s both comforting and exotic. Serve your macadamia nut bobotie with fragrant yellow rice and extra chutney for a truly authentic experience. Perfect for weeknight dinners or special gatherings, this recipe is a celebration of bold spices and unique textures!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 500 grams ground beef or lamb
- 2 slices bread slices, crusts removed
- 250 milliliters milk
- 1.5 tablespoons curry powder
- 1 teaspoon turmeric
- 0.5 teaspoons ground cinnamon
- 2 tablespoons chutney (mango or apricot)
- 100 grams macadamia nuts, chopped
- 50 grams raisins
- 1 tablespoon white vinegar
- 3 large eggs
- 4 pieces bay leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 180°C (350°F).
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3–5 minutes.
Add the ground beef or lamb to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks.
Soak the bread slices in half of the milk (125 ml) for about 2 minutes. Squeeze out the excess milk and crumble the soaked bread into the skillet with the meat mixture. Stir to combine.
Add the curry powder, turmeric, ground cinnamon, chutney, chopped macadamia nuts, raisins, vinegar, salt, and black pepper to the skillet. Mix well and cook for another 3–4 minutes.
Transfer the meat mixture to a greased ovenproof dish and spread evenly.
In a medium bowl, whisk together the remaining milk (125 ml) and the eggs until well combined.
Pour the egg mixture evenly over the meat mixture in the dish. Gently press the bay leaves into the custard topping for decoration and added flavor.
Bake in the preheated oven for 35–40 minutes, or until the custard is set and lightly golden on top.
Remove from the oven and let rest for 5 minutes before serving. Serve warm with yellow rice, chutney, or a side salad.
Nutrition Facts
Calories |
2782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.0 g | 272% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 6252 mg | 272% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 71.8 g | ||
| Protein | 109.7 g | 219% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 670 mg | 52% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 2947 mg | 63% | |
*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.
