Categories: Beef Indian Main Dish;
South African originally from Malaya
Number of Servings: 4.
Approx. Cook Time: 1.5 hr
The main casserole
1 lb Beef, ground
2 Tbs Oil, olive
1 inch Ginger - chopped
1 ea Onions - diced
3 cloves Garlic - smashed
1 ea Pepper - Cayenne, seeded and chopped
2 slices Bread, heels; crumbled or cut into 1/2 inch cubes
1/2 cup Water
2 Tbsp Vinegar
2 Tbsp Sugar
2 tsp Cumin, ground
1 tps Tumeric, ground
2 Tbsp Curry Powder
1 tsp Corriander, ground
1/2 cup Raisens
2 ea Bay Leaves, whole
1 cup Milk
2 cups Water, with pinch of salt
1 cup Rice, long grain
2 ea Cloves
6 ea Peppercorns
1/2 stick Cinnamon
Heat oven to 425
Place ground beef in pan,
heat until it browns, draining excess fat. Turn off heat.
Meanwhile, chop or dice
ginger, onion, garlic, and cayenne peoper. In a second heated pan, fry the
diced ingredients in the olive oil until the onions turn transparent, and
then add spices and curry to mixture for 1 or 2 minutes until aromatic.
In a glass bowl, mix the
place water, vinegar, and sugar, and then add the crumbled bread. Mix
together and let soak for a few minutes.
In a large and deep enough
casserole dish, mix beef from first pan, fried ingredients from second pan,
and the bread mixture from the glass bowl after it has first been swished
around the second pan to soak up any curry and spice mixture. Add raisens,
and thoroughly stir all ingredients together. Insert 1 of the bay leaves
into the center of the mixture, just before placing the casserole dish into
the heated oven.
Cook for 20 minutes.
Just before the first
cooking time is up, in a bowl beat the eggs and then add the milk and whip
them into foamy mixture, adding a litte ground black pepper at the
Take hot dish out of oven
and slowly spoon the foamy egg custard on the top of Bobooti. Place dish
back into oven.
Cook for another 40
minutes, or until all the egg custard is no longer liquid.
Meanwhile, in another
pan, bring the 2 cups water (with a pinch of salt) to a boil, adding the
other (1) bay leaf, cloves, peppercorns, and cinnamon stick. Stir the rice
into the boiling water, reduce the heat to very low, tightly covering (or
even weighing down the lid) the pan, and cook undisturbed for 15 minutes.
Turn off the heat, and leave the rice with lid on for at least another 5
Remove hot dish from
oven after its 40 minutes.
To serve, fluff up the
rice, and spoon out on plate, covering rice with a portion of the
Serve with your favorite
chutney, droplets of yogart, raita, etc.
I hope you enjoy this
spicey dish brought over by Malaysians to South Africa.
Source: South African friend modified as remembered
by Philip McEldowney