Spiced Bobotie with Apricot Glaze
Spiced Bobotie with Apricot Glaze
Try this quick and easy African-style beef recipe by Reza Mahammad from Reza's African Kitchen.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 55 minutes
  • Yield 6 servings
  • Bobotie
  • 1000 grams Lean Beef Mince
  • 2 Onions, sliced
  • 2 Slices of Bread
  • 250 millilitres Milk
  • 2 tablespoons Ginger, minced
  • 2 cm Cinnamon
  • 1 teaspoon Fennel seeds
  • 1 teaspoon Cumin seeds
  • 1 teaspoon All Spice, Ground
  • 2 Green Chilli, chopped
  • 2 tablespoons Vegetable Oil
  • 6 2 Min Soft Boiled Quails Eggs, peeled
  • 3 Eggs, beaten
  • Pinch Salt
  • 2 tablespoons chopped Mint
  • 2 tablespoons chopped Coriander
  • 3 Spring Onions, sliced
  • Glaze
  • 5 Bay Leaves
  • 5 tablespoons Apricot Jam
  • 1 teaspoon Cinnamon, ground
  • Pinch Chilli flakes
  1. Pre heat the Oven to 180°C
  2. Dry roast the spices, to toast and then grind
  3. Heat the oil and sweat off the onions until soft and translucent
  4. Soak the bread in the milk. Once soft, squeeze the milk from the soften bread, and add the milk to the onions
  5. Add the Ginger, chopped chilli and allow to sweat off
  6. Remove from heat and allow to cool
  7. Mix the onion mixture, mince and fresh herbs
  8. Season to taste with Salt. Now add the remaining milk and beaten eggs
  9. Pack half the mince into a terrine form, then place the whole eggs down the centre. Top with mince, top with bay leaves cover with foil and bake for 45 minutes
  10. Remove from oven and pour juices into jug
  11. Heat the Apricot jam and spices with the reserved juices from the Bobotie, over low heat
  12. Pour the glaze liberally over the Bobotie and return to the oven for another 10-15 minutes uncovered until glazed

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