a traditional South African starter. The meal has diverse flavors with the sweetness of the raisins contrasting the curry, but not being overly fiery. With yellow rice, please.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon oil, or as needed
- 1 onion, chopped
- 1 pound ground beef
- ½ slice bread
- ½ cup milk, divided
- 1 egg, beaten, divided
- ¼ cup seedless raisins
- 1 tablespoon white vinegar
- 2 teaspoons white sugar
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- ½ teaspoon curry powder
- ¼ teaspoon ground black pepper
- 2 bay leaves
- 1 ½ tablespoons chutney
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium-high heat; add onion and saute until browned, about 5 minutes. Add ground beef to onion and saute until browned, about 5 minutes.
- Soak bread in 1/4 cup milk in a small bowl, mash, and add to ground beef mixture; stir in 1/2 of beaten egg, raisins, vinegar, sugar, turmeric, salt, curry powder, and ground black pepper.
- Transfer beef mixture to glass baking dish; insert bay leaves.
- Bake in preheated oven for 30 minutes. Whisk remaining 1/2 egg and remaining 1/4 cup milk together in a small bowl; pour over meat mixture and return to oven for 30 minutes.
- Serve with chutney.
- Mutton can be substituted for the ground beef.
- Lemon juice can be substituted for the vinegar.
Nutrition Facts
| Calories | 230 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 4 g |
| Sodium | 467 mg |
| Sugars | 10 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
1.14.21 Well, this doesn’t have much eye appeal, but its flavor is very interesting and very different. Recipe said to bake for 30 minutes, but at 15 minutes, it had dried out and was starting to burn, so I took it out. I then added the egg-milk mixture and then back in the oven. And after another 20 minutes, it was drying out again. So bottom line, next time, I’ll probably add a little water to the ground beef mixture before it heads into the oven, cook for 12-15 minutes, then add the egg mixture, then back in the oven, and start checking for doneness at 15 minutes. We really enjoyed the flavor, but the cooking time needs to be cut back, at least for us, in order to have a moist consistency/texture. Never had bootie before, so I have no comparison if this recipe measures up, but we liked it, and I know it’ll be even better with a little tweaking on time only, seasoning was spot on for us.
I served this with yellow saffron spanish rice and chutney and it was amazing. I live with a south african and she says it was perfect!
I’m no expert cook but I’m South African ! Wonderful dish, I substituted the raisins ( eeuuww ! ) for canned sliced peaches & used the sweet juices instead of adding sugar. I like the adding of vinegar, gives it a nice sour to balance the sweet. Also I used 3 eggs & more milk for the topping. It is delicious !!