Merceiles Apricots – Bobotie
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced beef
- 1 tablespoon sugar
- 3 onion (s)
- 3 tablespoon white wine vinegar
- 1 tablespoon tomato paste
- 1 tablespoon curry powder, good quality
- 6 apricot (s), dried
- 1 piece (s) ginger, fresh (approx. 5 g)
- 300 ml milk, 3.5% fat content
- 3 egg (s)
- 100 g cheese, rated
- Worcester sauce
- salt and pepper
- fat
Print Recipe
Pin Recipe Instructions
- We let the apricots soak in hot water for about 30 minutes and then cut them into small cubes. We quarter the onions and cut them into thin strips. Peel the ginger and grate it finely.
- Let the sugar caramelize in a saucepan over medium heat. Then we add the onions to the liquid, golden-yellow sugar and let everything brown for a few minutes while stirring. Then we delete with the vinegar and add the curry powder and tomato paste, then the prepared ginger and apricots. Now we season with salt and freshly ground pepper.
- We fry the minced meat in a large saucepan in the frying fat until brown and crumbly, then add the onion mixture and taste everything hearty with salt, pepper and Worcestershire sauce. We let the whole thing simmer quietly for about 10 minutes with the pot covered and preheat the oven to 180 degrees.
- We whisk the eggs with the milk and put the mince mixture in a suitable casserole dish. Then we pour the egg milk over it and distribute the grated cheese evenly over the casserole.
- Cooking time: About 30 minutes at 180 degrees.
- This goes well with normal rice or traditional Geelrys (yellow rice). It is also called begrafnisrys (funeral rice), because according to Dutch and Cape Malay customs it is served with food after funerals.
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