1 ½lbground chuck or sirloinmany recipes use ground lamb
2slicessourdough breadsoaked in milk and squeezed out before using
1Tbspcurry powder
1tspturmeric
1tspsea salt
½tspground ginger
dash pepper
1granny smith applepeeled and grated (I used box grater)
2Tbspapricot jam
4Tbspchutney of your choice
Ingredients for custard
1cupmilkI used 1/2 cup 2% and 1/2 cup heavy cream
½tspsea salt
¼tspfreshly ground nutmeg
3large eggsroom temp
1Tbspbrandy
½tspfreshly ground pepper
2bay leaves for garnish
Instructions
Soak the bread in a bowl of milk
Heat oil in large skillet and add onions. Saute onions until golden brown over low heat, about 5-10 minutes. Add garlic for last minute of saute, so as not to burn garlic
2 Tbsp olive oil, 1 large onion, 2 cloves garlic
Add meat to the skillet and sauté until nicely browned and no longer pink. Turn off burner and drain any excess grease after it is browned.
1 1/2 lb ground chuck or sirloin
Remove pan from the burner, add remaining ingredients, including soaked bread (before adding bread, use your hands to wring out the milk from the bread). Stir everything together until well-combined and place mixture in greased pie pan or ovenware dish.
Make the custard: Whisk alll custard ingredients together with wire whisk, except bay leaves, and pour over the beef mixture. Arrange the bay leaves in the center of the meat pie.
1 cup milk, 1/2 tsp sea salt, 1/4 tsp freshly ground nutmeg, 3 large eggs, 1 Tbsp brandy, 1/2 tsp freshly ground pepper, 2 bay leaves for garnish
Bake at 350 F for approximately 50 minutes. Cool five minutes or so before cutting and serve with additional chutney on the side.
Notes
FREEZING: Most recipes compare bobotie to a lasagna or moussaka. Both of these dishes freeze well, and bobotie would be a similar freezing method (cool, tightly wrap in airtight container and freeze for 2-3 months). Let it thaw before reheating and then reheat it at 300°F.