• Bobotie ala Judy

    1 vote
    Prep time:
    Cook time:
    Servings: 8
    by Judy fraschia
    41 recipes
    A grate family meal, or can be put in various containers for later use.


    • For the meat:
    • 500g minced beef
    • 2 oions, finely chopped
    • 4 garlic cloves, minced or crushed
    • 1-2 chillies, finly chopped
    • 1 tsp. grated fresh ginger root
    • 1/2tsp ground cinamon, cumin and corriander
    • 3 crushed cardamom seeds
    • 1tbs curry powdwer
    • 1tsp tumeric
    • 250 ml frozen mixed vegatables, or any fresh, chopped veggies
    • 2 tbsp chopped parsley
    • 1tsp salt
    • Pepper to taste
    • 1tbsp dessicated coconut
    • 1can of tamatoes, either indian or italian flavoured
    • Few blanced spinach leaves
    • For the rice:
    • 1 1/2 c (375 ml) rice, washed several times and soaked in cold water for 1/2 hour.
    • A handful of raisins or sultanas
    • 1tbsp sugar
    • 1tsp tumerick
    • 1/2 tsp salt
    • 2 tbsp coconut
    • 1cinnamon or cassia stick
    • 3 cups boiling water
    • Topping: 11/2 c milk
    • 2 eggs, slightly beaten
    • 6 bayleaves


    1. Drain the rice, add the salt , coconut and cinnamon/ cassia stick.
    2. Add the boiling water and microwave for 10 minutes, fluff with fork, return to the oven for 5 minutes, adding more water if necessary.close with a lid and stand to steam.
    3. Stirfry the onion, garlick, ginger and chillies in a skillet over medium heat, until fragrant. Transfer to a bowl.
    4. In the same skillet, brown the minced meat and break down any lumps using a fork.
    5. Add the vegatables and a 1/2 cup dissolved meat cube, replace the lid and simmer for 10 minutes.
    6. Add the stifried onion garlic mixture, simmer for another 5 minutes.
    7. Add the mixed vegatables and simmer until tender, about 8 minutes. dd the can of chopped tomatoes, warm throug and transfer to an ovenproof baling dish.
    8. Mix the milk and eggs, pour over meat. Stick the bayleaves upright here and there halfway down.
    9. Bake in a preheated oven of 375* F/ 180*C for 45 minutes until set and golden brown.
    10. Remove the bayleaves and cinnamon sticks from the food berfore serving
    11. Garnish with chopped parsley.
    12. Serve with glazed carrots, cumara and green beans with the rice.

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