Ingredients (Serves 6):

  • ½ cup (35g) fresh breadcrumbs
  • 1 cup (250ml) milk
  • 2 tbs olive oil
  • 1 each onion and carrot, finely chopped
  • 2 garlic cloves, crushed
  • 5cm piece ginger, grated
  • 1kg lean beef mince
  • 2 tbs mild curry powder
  • 6 fresh curry leaves, chopped, plus extra to serve
  • ½ cup (85g) raisins
  • 2 tbs slivered almonds, toasted
  • 2 tbs fruit chutney or spiced tomato chutney
  • 1 cup (250ml) beef stock
  • Juice of 1 lemon
  • 2 eggs
  • ½ tsp ground turmeric



  1. Preheat oven to 180°C. Soak breadcrumbs in ½ cup (125ml) milk until needed.
  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.
  3. Add the garlic and ginger, then cook for a further 2 minutes or until fragrant.
  4. Add the mince and cook, breaking up lumps with a wooden spoon, for 5-6 minutes until browned.
  5. Stir in the curry powder, curry leaves, raisins and almonds, then cook for 2 minutes.
  6. 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.
  7. Cover with foil and bake for 25-30 minutes.
  8. Beat the egg, turmeric and remaining ½ cup (125ml) milk in a bowl.
  9. 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.
  10. Garnish the bobotie with the extra curry leaves, and serve with salad.
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