Bobuti
2 hours 15 min
A mild sweet South African curry dish I've jazzed up. Beef mince is cooked with fruit and savory spices.
3 people made this
Ingredients
Serves: 6
- 400g mince beef
- oil as needed
- 2 cloves crushed garlic
- 1 large onion, chopped
- 2 sticks celery, finely chopped
- 1 red pepper, chopped
- 30g diced dry apricots
- 30g sultanas
- 1 tablespoon ground almonds
- 1 tablespoon dessicated coconut
- 3 tablespoons Madras curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 (400g) tin chopped tomatoes
- 2 tablespoons tomato puree
- 500ml beef stock
- salt and ground black pepper
- 50g apricot jam
- 1 good handful fresh coriander
- 6 eggs
- 50ml milk
Method
Prep:2hr ›
Cook:15min ›
Ready in:2hr15min
- In a medium sized sauce pan gently brown off your mince in a little oil (preferably corn oil but veg will do). Once cooked decant into a colander to drain off any excess fat.
- Whilst your beef drains, gently fry your garlic, onion, celery and red pepper until soft.
- Return your mince back to the pan along with apricots, sultanas, almond, coconut and spices and continue to fry for a further 5 minutes until all ingredients have infused.
- Add tomatoes, tomato puree and stock and simmer for about 25 to 30 minutes. Season to taste with salt and pepper.
- Preheat the oven to 180 C / Gas 4.
- Remove from the stove and add the jam and coriander and stir until the jam completely melts into your curry. Turn into a casserole dish, cool slightly and allow to form a skin.
- Beat together your eggs and milk and gently pour over your curry (tip- hold a spoon about 1cm over the curry and pour the egg mix into it to keep the eggs from sinking).
- Bake in the preheated oven until your eggs have firmed up, about 10 minutes.
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