Bobotie is a typical South-African dish. It is a family favourite and I make it often.
This is also a re-post. The original recipe was posted here!
Bobotie in popadum cups
By: Pink Polka Dot Food
Recipe Type: Main
Cuisine: South African
A delicious bobotie recipe, made in popadum cups
- 1 kg lean beef mince
- 45ml oil
- 2 onions, peeled and chopped finely
- 4 garlic gloves, peeled and squashed
- 30ml jeera powder
- 30ml curry powder
- 15ml cajun spice
- 2 bayleaves
- Salt and freshly ground black pepper
- 3 slices of white bread
- 250ml milk
- 15ml turmeric
- 15ml grated lemon rind
- 15ml brown sugar
- 45ml fruit chutney
- 100g sultanas
- 3 eggs
- 200ml cream
- 2,5ml grated nutmeg
- 12 poppadums
- Preheat oven to 180ºc.
- Heat oil in a heavy based pot, and cooks the onions until soft.
- Add the garlic, jeera, curry, cajun and bayleaves and cook for 5 minutes, on low temperature, stirring continuously.
- Add the mince, season with salt and black pepper and brown.
- Simmer on low heat for 30 minutes.
- Soak the bread in the milk. Squeeze the bread out and reserve the milk.
- Mix the bread, turmeric, lemon rind, brown sugar, chutney, sultanas and 1 egg.
- Remove the mince from the heat and remove the bayleaves. Add the bread mixture to the mince mixture and mix thoroughly.
- To make the Poppadum Cups, - Soak poppadum cups one by one in lukewarm water for 1 – 2 minutes until softened. Drain on a clean dry cloth.
- Mould softened poppadums into well-oiled muffin pans and bake for about 7 minutes until just turning brown.
- Remove from oven and fill with mince mixture. Bake for 10 minutes in the pre-heated oven.
- Beat the 2 eggs, reserved milk, cream and nutmeg together. Season with salt and black pepper. Pour over the mince mixture and bake for 15 minutes.
- Serve with rice and sambals.