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Photo of Bobotie by WW

Bobotie

9
PersonalPoints™ per serving
Total Time
1 hr 25 min
Prep
10 min
Cook
1 hr 15 min
Serves
6
Difficulty
Moderate
Lightly spiced beef mince curry is topped with a savoury custard in this popular South African dish.

Ingredients

Wholemeal bread, sliced

80 g, crusts removed

Skimmed Milk

300 ml

Bay leaf, dry

4 leaf/leaves

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 large, finely chopped

Garlic

2 clove(s), crushed

Extra lean beef mince (5% fat), raw

1000 g

Curry Powder

4 teaspoons

Worcestershire Sauce

1 tablespoons

Mango Chutney

2 tablespoons, heaped

Beef stock cube(s)

1 cube(s), crumbled

Cornflour

½ tablespoons, level

Egg, whole, raw

2 large, raw

Rocket

70 g

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Soak the bread in the milk with 2 of the bay leaves and set aside.
  2. Mist a large, deep nonstick frying pan with cooking spray, put over a medium heat and fry the onion for 6-8 minutes until soft, then add the garlic for another minute. Add the beef and fry for 4-5 minutes until browned.
  3. Stir in the curry powder, Worcestershire sauce, mango chutney, remaining bay leaves and stock cube. Season to taste and mix well. Cook for 10 minutes, then squeeze the milk out of the bread (reserve the milk) and stir the bread into the meat until well combined. Pour the meat mixture into a baking dish (remove and discard the bay leaves), and level the surface with a spatula.
  4. Put the cornflour into a small bowl and pour over a splash of the reserved milk, whisking until combined, then pour the mixture back into the milk with the eggs and lightly whisk until just combined. Season to taste and pour it over the meat mixture, leaving the bay leaves from the milk on the top. Bake for 35-40 minutes until the top is set and golden, then serve with the rocket.

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