When a bar is more convenient than a pumpkin cheesecake, make a very nice bar with pumpkin.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 35 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch dish |
Ingredients
- 2 tablespoons vegetable oil
- 2 medium onions, minced
- 1 ½ pounds ground beef
- 1 cup milk
- 2 slices Texas toast thick-sliced bread
- ½ cup raisins
- 1 tablespoon hot chutney
- ½ tablespoon curry powder
- 1 teaspoon apricot jam
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 large egg
- 1 pinch salt
- 1 bay leaf
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- Heat oil in a large skillet over medium-high heat. Cook onions in hot oil until soft, 2 to 3 minutes. Crumble ground beef into the skillet; cook and stir until brown, 8 to 10 minutes.
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- Pour milk in a shallow dish. Soak bread in milk. Squeeze excess milk from bread and set milk aside.
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- Add bread to beef mixture. Stir in raisins, chutney, curry powder, apricot jam, salt, and black pepper. Pour mixture into the prepared baking dish.
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- Bake in the preheated oven for 1 hour.
- Whisk together reserved milk, egg, and a pinch of salt. Pour over top of beef mixture. Lay bay leaf on top of milk mixture.
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- Continue baking until top is golden brown, 25 to 30 minutes. Remove bay leaf before serving.
Reviews
Wrote it down for next time.
I enjoy making this recipe for a change from my family’s usual flavors, but I found I had to change several things. The one time I “baked in a preheated oven for 1 hour” (step 4), everything burnt to a crisp, so I only do 20 minutes. I also use 2 Tbsp chutney, 1 Tbsp curry, and 2 eggs. When pouring on the milk, I make sure it measures 1 1/2 cups. With these tweaks, I find it’s a very tasty dish that I appreciate.
I’m from South Africa and this is quite an authentic Cape malay bobotie. Would definitely advise halving the cooking time. I also doubled the curry powder and the chutney, but that’s obviously just taste preference. My chutney wasn’t a spicy one, just a regular Mrs Balls chutney and the curry powder I used was a Cape Malay curry powder, which I think really made it taste authentic. So if you can find that in the shop or find a recipe for a spice blend online I think it would definitely add to it
Added slithered almonds and baked in water tray to keep moist ..( I have made many boboties but lost my recipe) I find the water tray makes a huge difference and the almonds add a nice crunch .. I also use dried apricots but only because my partner is not keen on sultanas. The suggested times worked well for me .. oh and I put the egg/milk on from the start as I always have. Seems to work
Fantastic recipe, have made it at least a dozen times. I sub Impossible beef for the ground beef and leave out the raisins. I also agree with many other commentors on the reduced baking time, not really sure why it is so long especially considering that you have already cooked the ground beef. Anyways, thanks for the recipe, it’s delicious!
Very very nice…. just like my Mom used to make it….. God bless her soul…. Thank you for bringing back memories….. 5 STAR
I did it the way to commenter said with more egg custard on top, and I used Impossible Foods. Delicious.
Great flavor but there’s WAY too much cooking involved. Don’t brown the meat, just throw it all in the dish RAW and don’t bake before adding the custard or the custard sinks to the bottom. At least that’s how my mother in law in SA taught me
This recipe has good flavor, but does not look like the Bobotie I ate several times in South Africa. The meat mixture was crumbly when made according to the directions. There was no custard top as when I poured the milk/egg mixture on top it all sunk in around the chunks of browned meat. The baking time was too long as everything was over done. I am going to make it more like a meatloaf with raw burger mixed with the spices and after that has firmed up, making the custard on the top and reduce the baking time.
Stunning
Will definitely make it again
I cooked the onions and meat (ground turkey) in a large (12-inch) cast iron skillet, then baked the dish in the same skillet. Baking times were reduced to 25 mins for the first step and 20 mins with the topping. Delicious. I thank the previous reviewers who said the recipe dish size was too large and cooking time too long. Even with my modification it was quite shallow, but the moisture was perfect.
Bake time is waaaaaaaay to long! Do not recommend this recipe.
This was sooo good!! I made it for a themed dinner, but now I’m going to put it in our regular dinner rotation! I did reduce the first cooking time as others mentioned, by half. I also couldn’t find chutney, so I used more apricot jam and some hot pepper flakes. Also, this works just fine with lactose-free milk.
Recently returned from South Africa where I enjoyed this dish at our Band B, (which also served dinner upon request!) This recipe tasted just like the one made by our hosts. I added some sliced almonds to the meat mixture, about 1/4 cup. I also sprinckled some garlic powder into the mix before stirring as other recipes for Bobotie call for garlic cloves. I added both apricot preserves and chutney. It was delicious and as I had the ingrediants I made it again. Not very hard and it tastes wonderful with rice. Cooking time was spot on for me.
Recently returned from South Africa where I enjoyed this dish at our Band B, (which also served dinner upon request!) This recipe tasted just like the one made by our hosts. I added some sliced almonds to the meat mixture, about 1/4 cup. I also sprinckled some garlic powder into the mix before stirring as other recipes for Bobotie call for garlic cloves. I added both apricot preserves and chutney. It was delicious and as I had the ingrediants I made it again. Not very hard and it tastes wonderful with rice. Cooking time was spot on for me.
I’d never made this dish before and was excited to find a recipe for it. Pretty darn good! Spiced it up a bit and made it more flavorful and the family (including kids) enjoyed it!
This is very good. I read the reviews and decided to cut the cooking time to 30 mins, then 20 mins after adding the egg mixture. It came out wonderful, but I could see it becoming too dry if cooked longer. It was perfect with this timing. Otherwise I followed the directions exactly. Thanks!
I make it regularly and often add slivered almonds, and sometimes add a bit more curry powder as we like everything..hot! My husband prefers not to eat much beef, so while the original recipe called for ground lamb (or mutton) I have also made it with turkey
Very disappointed… As a native South African I found this version over cooked and dry 🙁
Didn’t make any changes and came out good. Next time I will try an 8X10 casserole pan as the 9X13 was a little thin.