Bobotie

Bobotie (South African Beef Casserole) If you enjoy curried anything, you’re going to love bobotie. The aromatic meat filling, combined with the very thin, bay leaf-infused custard on top, makes this an easy, gorgeous, and extremely delicious one-pan meal Prep Time: 20 mins Cook Time:1 hr Soak Time: 5 mins Rest Time: 5 mins Total Time: 1 hr 30 mins Servings: 8

Ingredients • 1 tablespoon olive oil • 1 tablespoon butter • 1 large onion, diced • 2 teaspoons kosher salt, plus more to taste • 5 teaspoons curry powder • 1/2 teaspoon ground turmeric • 1 teaspoon ground cumin • 1/2 teaspoon freshly ground black pepper • 1 teaspoon dried oregano • 2 pounds ground beef • 4 bay laurel leaves, divided • 1 rounded tablespoon tomato paste • 4 cloves garlic, minced • 2 tablespoons lemon juice • 1 teaspoon lemon zest • 1 tablespoon wine vinegar or apple cider vinegar, or to taste • 1/2 teaspoon Worcestershire sauce • 1/3 cup Indian-style fruit chutney, or to taste • 3 slices white bread, crusts removed • 1 1/2 cups milk, divided • 2 large eggs • 1 pinch cayenne pepper Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat olive oil and butter in a large oven-proof skillet over medium heat. Add onions and salt, and cook until just beginning to soften and turn translucent, 3 to 5 minutes.
3. Stir in curry powder, cumin, turmeric, black pepper, and oregano, and cook for 1 to 2 minutes more.
4. Add ground beef, and cook, stirring, while breaking the meat up into small crumbles. Add 1 bay leaf, tomato paste, and garlic, and cook, stirring, for another 2 minutes.
5. Stir in lemon juice and zest, vinegar, Worcestershire, and chutney. Smooth the top, and simmer mixture gently for 5 minutes.
6. Meanwhile, add bread to a bowl and cover with 1/2 cup of milk, toss, and let stand for 5 minutes. Squeeze excess milk back into the bowl and add soaked bread to meat. Mash, smash and stir mixture until bread is thoroughly blended in.
7. Add remaining 1 cup milk to the bowl; add eggs, cayenne, and pinch of salt, and whisk thoroughly. Pour gently over meat, and top with 3 or more bay leaves.

Bake in the preheated oven until custard on top is set and lightly golden brown, about 45 minutes. Let rest 5 minutes before serving. Chef's Notes: This is a fairly sweet dish, so the amount of chutney can be reduced to taste. Apricot jam can be used instead of chutney if desired. Nutrition Facts

calories441 total fat 27g saturated fat 10g cholesterol 155mg sodium 580mg total carbohydrate13g dietary fiber 2g total sugars 4g protein 36g vitamin c 7mg calcium 137mg iron 5mg potassium 654mg