Bobotie is a great traditional South African meat dish and is a delicious slightly spicy version of meatloaf (only way better!) and super for holiday parties. This is especially yummy in winter or cold with a salad in summer. I’ve modified the traditional recipe as follows: added carrots and garlic, replaced the sugar with apple, did not use bread in the recipe, replaced cows milk with rice milk – and recommend organic produce and grass-fed or wild meat, plus organic or pastured eggs.
Trudy’s Bobotie
- 2 tablespoons butter or olive oil
- 2 onions, peeled and sliced
- 4 cloves garlic, chopped (more if you’re brave – I always use tons of garlic!)
- 4 medium carrots, thinly chopped or grated
- 2 pounds/1 kg good quality grass-fed ground beef or bison
- 1/2 cup rice milk (or organic raw cows milk if you are ok with dairy)
- 1 tablespoon medium curry powder or garam masla
- 1 small apple , finely chopped
- 2 teaspoons sea salt
- 1/2 teaspoon pepper
- 3/4 teaspoon turmeric
- 1 1/2 tablespoons apple cider vinegar
- 1/2 cup seedless organic raisins
- 2 tablespoons chutney (find Mrs Balls South African chutney at World Markets)
- 3 medium organic or pastured eggs
Cook onions and garlic over medium heat in oil until onions are transparent. Add ground beef and carrots. Cook until lightly browned and crumbly.
Add curry, apple, salt, pepper, turmeric, vinegar, raisins, chutney to the beef mixture and mix. Spoon the mixture into a greased baking dish and bake for 30 minutes in preheated 350°F oven.
Beat eggs with milk and pour over the cooked meat and bake for a further 30 minutes.
Serve with brown rice, steamed veggies and extra chutney.
Serves: 6