Bobotie sounds really exotic, but in reality, it is a simple baked meat dish with an egg and cream topping. I made mine in the slow cooker, using Judith Finlayson’s recipe from The 150 Best Slow Cooker Recipes. I love this cookbook (I have the First Edition) and I highly recommend it. There’s a really wide variety of recipes that stray away from the usual slow cooker stews. I did make a few minor changes this time, due to expensive ingredients, and a much larger slow cooker.
- 2 tbsps vegetable oil, divided
- 2 lbs ground meat (I used a beef/pork mixture tonight)
- 2 onions, finely chopped
- 4 cloves of garlic, minced
- 2 tbsps curry powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup dried apricots (apricots were REALLY expensive here, so I used a small amount, plus a generous handful of raisins)
- 1 cup breadcrumbs
- scant 1/2 cup water
- 2 eggs, beaten
- 1/2 cup whipping cream
- In a frying pan over medium-high heat, heat 1 tbsp. of the oil. Cook the ground meat until no pink remains. Using a slotted spoon, place the meat in the slow cooker. Drain the liquid from the pan.
- Lower the heat to medium, and in the same pan, heat the last tbsp of oil. Cook the onions until soft. Then add the garlic, curry powder, salt, and black pepper and cook for 1 minute longer. Remove from heat and add the apricots (and raisins if using) and breadcrumbs. Stir to combine thoroughly.
- Add the breadcrumb mixture to the meat in the slow cooker and mix well. At this point, you may want to add a bit of water (my mixture seemed REALLY dry today).
- Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the mixture is hot and bubbling.
- Combine the eggs and cream and pour over top of the meat. Cook on HIGH for at least 30 minutes, or until the custardy topping is set.
I served it tonight with white rice, mango chutney, and a green salad on the side.