Heat oil in medium saute pan. Stir in onions and garlic. Cook over medium heat until transparent. Add ground beef. Cook until lightly browned and crumbly.
Soak bread in half the milk, squeeze out excess milk and mash with a fork. Retain the squeezed out milk! Pour it straight back into remaining milk. Set milk aside, and add pulled-apart bread to the meat mixture.
Add curry, sugar, salt, pepper, turmeric, vinegar, raisins, chutney to the beef mixture. Spoon the mixture into a greased baking dish, and place bay leaves on top.
Bake for 1 hour at 350F.
Beat egg with remaining milk and pour over mixture approximately 30 minutes before end of baking time.
Serve with steamed yellow rice mixed with 1 box steamed raisins and extra chutney.
Bobotie is a South African dish consisting of spiced minced meat baked with an egg-based topping. The recipe probably originates from the Dutch East India Company colonies in Batavia, with the name derived from the Indonesian Bobotok. It is also made with curry powder leaving it with a slight "tang". It is often served with yellow rice/raisins.
It is a dish of some antiquity: it has certainly been known in the Cape of Good Hope since the 17th century, when it was made with a mixture of mutton and pork. Today it is much more likely to be made with beef or lamb, although pork lends the dish extra moistness. Early recipes incorporated ginger, marjoram and lemon rind; the introduction of curry powder has simplified the recipe somewhat but the basic concept remains the same. Some recipes also call for chopped onions to be added to the mixture. Traditionally, bobotie incorporates dried fruit like raisins or sultanas, but the sweetness that they lend is not to everybody's taste. It is often garnished with walnuts, chutney and bananas.
Although not particularly spicy, the dish incorporates a variety of flavours that can add complexity. For example, the dried fruit (usually apricots and raisins/sultanas) contrasts the curry flavouring very nicely. The texture of the dish is also complex, with the baked egg mixture topping complementing the milk-soaked bread which adds moisture to the dish.
The Bobotie recepie was transported by South African settlers to colonies all over Africa. Today, recipes for it can be found that originated in white settler communities in Kenya, Botswana, Zimbabwe and Zambia. There is a variation that was popular among the 7,000 Boer settlers who settled in the Chubut River Valley in Argentina in the early 20th century, in which the bobotie mixture is packed inside a large pumpkin, which is then baked until tender.
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|Serving Size: 1 Serving (459g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 641 (61%)|
|Amt Per Serving||% DV|
|Total Fat 71.2g||95 %|
|Saturated Fat 26.6g||133 %|
|Monounsaturated Fat 25.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 373.8mg||115 %|
|Sodium 266.9mg||9 %|
|Potassium 1107mg||29 %|
|Total Carbohydrate 51.3g||15 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 48.9g|
|Protein 49.2g||70 %|
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Calories per serving: 1043
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