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Bobotie (South African Beef Casserole)

Payne Caitlyn
If you enjoy curried anything, you’re going to love bobotie. The aromatic meat filling, combined with the very thin, bay leaf-infused custard on top, makes this an easy, gorgeous, and extremely delicious one-pan meal.
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Prep Time 20 minutes
Cook Time 1 hour
Rest Time 10 minutes
Total Time 1 hour 30 minutes
Course Main Dishes
Servings 8
Calories 441 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large onion diced
  • 2 teaspoons kosher salt plus more to taste
  • 5 teaspoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 2 pounds ground beef
  • 4 bay laurel leaves divided
  • 1 rounded tablespoon tomato paste
  • 4 cloves garlic minced
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon wine vinegar or apple cider vinegar or to taste
  • 1/2 teaspoon Worcestershire sauce
  • 1/3 cup Indian-style fruit chutney or to taste
  • 3 slices white bread crusts removed
  • 1 1/2 cups milk divided
  • 2 large eggs
  • 1 pinch cayenne pepper

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat olive oil and butter in a large oven-proof skillet over medium heat. Add onions and salt, and cook until just beginning to soften and turn translucent, 3 to 5 minutes.
  • Stir in curry powder, cumin, turmeric, black pepper, and oregano, and cook for 1 to 2 minutes more.
  • Add ground beef, and cook, stirring, while breaking the meat up into small crumbles. Add 1 bay leaf, tomato paste, and garlic, and cook, stirring, for another 2 minutes.
  • Stir in lemon juice and zest, vinegar, Worcestershire, and chutney. Smooth the top, and simmer mixture gently for 5 minutes.
  • Meanwhile, add bread to a bowl and cover with 1/2 cup of milk, toss, and let stand for 5 minutes. Squeeze excess milk back into the bowl and add soaked bread to meat. Mash, smash and stir mixture until bread is thoroughly blended in.
  • Add remaining 1 cup milk to the bowl; add eggs, cayenne, and pinch of salt, and whisk thoroughly. Pour gently over meat, and top with 3 or more bay leaves.
  • Bake in the preheated oven until custard on top is set and lightly golden brown, about 45 minutes. Let rest 5 minutes before serving.