Beef - Quick Bobotie
- Serves 6
- Delicious served with rice and salad sambals.
Ingredients
- 2 slices of white bread, cut into cubes
- 1 x 200ml Ina Paarman’s Tikka Curry Coat and Cook Sauce
- 3 T (45 ml) canola or sunflower oil
- 2 onions, chopped
- 500 g lean beef mince
- 1 T (15 ml) Ina Paarman’s Beef Stock Powder
- 1 cup (250 ml) grated carrot or apple (about 2 whole apples)
- 2 cloves of garlic, crushed
- Ina Paarman’s Garlic and Herb Seasoning to taste
Topping
- 1 cup (250 ml) plain yoghurt or buttermilk or ½ cup (125 ml) cream and ½ cup (125 ml) plain yoghurt
- ½ t (2,5 ml) Ina Paarman’s Seasoned Sea Salt
- 2 eggs
Ina Paarman
For more delicious and simple recipes visit the Ina Paarman website.
Instructions
- Pre-heat the oven to 180°C.
- Pour the Tikka Curry Sauce over the bread and leave to soak on a plate.
- Heat a dry fry pan until very hot. Add the oil and immediately the chopped onion. Stir-fry until the onion begins to brown. Add the mince, breaking it up with a fork while stir-frying. Add the stock powder, grated apple and garlic. Cook until the meat is crumbly and the vegetables are soft.
- Mash the soaked bread on the plate. Add the bread mixture to the meat. Taste for seasoning. Dish the bobotie mixture into a medium ovenproof dish and level the top smoothly with the back of a spoon. Beat the yoghurt or buttermilk with the Seasoned Sea Salt and eggs using a wire whisk or fork. Pour mixture over the bobotie. Bake for 35 minutes or until the custard topping is golden brown and puffy.
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