A South African Beef Bobotie with Apricots Curry Recipe Test
I first found out about the South African beef bobotie curry about 5 years ago. As the name suggests, the curry was invented in South Africa. The curry has spiced minced (ground) meat that is baked in the oven with an egg and milk topping. A bit bizarrely, the curry usually has a couple of slices of bread. But a bobotie is a great curry. It is an easy curry to make and tastes great. What more could you want?
I found a South African beef bobotie with apricots curry recipe among the untested beef curry recipes and it was an easy decision to test the recipe this weekend.
I picked up the ingredients that I needed when I was out on my usual Saturday shop. No dramas because everything was easy to find.
Making the South African Beef Bobotie with Apricots Curry
Like most of the Curry Focus recipes, this is a really easy recipe to follow. It was a bit odd to be soaking a couple of slices of bread but most of the rest of the steps, before the final baking step, were standard curry cooking steps.
The final step is baking the bobotie curry in the oven. The curry ingredients are put into a casserole and a mixture of milk and eggs is spread over the top of
the curry. Then the bobotie is baked for 40 minutes. The beauty of this is that the curry part can be done a bit early and you know that the final step will take 40 minutes (once the oven has heated up).
Tasting and Rating the South African Beef Bobotie with Apricots Curry
The curry tasting team arrived in good time for the curry tasting and I served up the South African beef bobotie with apricots curry on basmati rice.
And the bobotie received a lot of compliments. The apricots in the curry made it sweeter than usual. And the lovely egg topping gave a bit of taste contrast to “standard” curries. The most common comment was “tasty” so the bobotie curry was a popular meal. The bobotie curry received a taste score of 8 out of 10 with a spice/heat rating of “Mild”.
Yet another great curry recipe on the Curry Focus website. I would have preferred it to be a bit hotter and next time I’ll add a chilli or two to give it a bit of bite.