BOBOTIE AT ITS BEST!
YIELD
SERVES 6
PREP TIME
10 MINUTES
COOK TIME
45 MINUTES
TOTAL TIME
55 MINUTES
WHAT TO GET FROM YOUR BOER AND BUTCHER
1KG BEEF MINCE
A JAR OF BOER AND BUTCHER BEEF TALLOW
INGREDIENTS
- 1 Jar of Boer and Butcher Beef Tallow / 1kg Beef mince
- 2tbls Boer and Butcher Beef Tallow
- 1 onion, chopped
- 3 garlic cloves, crushed
- 1tbls garam masala
- 1t fine cumin
- 1t fine coriander
- 1t fine turmeric
- 1/2t cinnamon
- 1kg beef mince
- 125ml chutney
- 1t brown sugar
- 1tbls tomato paste
- 60ml raisins
- Season with salt and pepper
FOR THE TOPPING
- 3 eggs
- 125ml cream
- 6 fresh lemon or bay leaves
STEPS
Preheat oven to 180°C. Spray and cook an ovenproof dish.
Heat the beef tallow on medium and sauté the onion and garlic. Add all the spices and mince and fry for about 10 minutes until browned. Keep it low and slow. Add chutney, brown sugar, tomato paste and raisins. Fry for about 5 minutes until heated through. Season and spoon into the prepared dish.
For the topping, beat the eggs and cream together. Season and pour over the meat. Place the leaves on top. Bake for 30-40 minutes until the egg custard has set.
Best served with our yellow raisin rice drizzled with honey butter and a tomato and onion salsa… Proudly South African.
