Bobotie (South African Beef Casserole)

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If you enjoy curried anything, you’re going to love bobotie. The aromatic meat filling, combined with the very thin, bay leaf-infused custard on top, makes this an easy, gorgeous, and extremely delicious one-pan meal.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Published on November 5, 2024
1
ovenproof skillet with bobotie curry beef casserole with bake savory custard topping
Prep Time:
20 mins
Cook Time:
1 hr
Soak Time:
5 mins
Rest Time:
5 mins
Total Time:
1 hr 30 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 1 large onion, diced

  • 2 teaspoons kosher salt, plus more to taste

  • 5 teaspoons curry powder

  • 1/2 teaspoon ground turmeric

  • 1 teaspoon ground cumin

  • 1/2 teaspoon freshly ground black pepper

  • 1 teaspoon dried oregano

  • 2 pounds ground beef

  • 4 bay laurel leaves, divided

  • 1 rounded tablespoon tomato paste

  • 4 cloves garlic, minced

  • 2 tablespoons lemon juice

  • 1 teaspoon lemon zest

  • 1 tablespoon wine vinegar or apple cider vinegar, or to taste

  • 1/2 teaspoon Worcestershire sauce

  • 1/3 cup Indian-style fruit chutney, or to taste

  • 3 slices white bread, crusts removed

  • 1 1/2 cups milk, divided

  • 2 large eggs

  • 1 pinch cayenne pepper

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Heat olive oil and butter in a large oven-proof skillet over medium heat. Add onions and salt, and cook until just beginning to soften and turn translucent, 3 to 5 minutes.

  3. Stir in curry powder, cumin, turmeric, black pepper, and oregano, and cook for 1 to 2 minutes more. 

  4. Add ground beef, and cook, stirring, while breaking the meat up into small crumbles. Add 1 bay leaf, tomato paste, and garlic, and cook, stirring, for another 2 minutes.

  5. Stir in lemon juice and zest, vinegar, Worcestershire, and chutney. Smooth the top, and simmer mixture gently for 5 minutes.

  6. Meanwhile, add bread to a bowl and cover with 1/2 cup of milk, toss, and let stand for 5 minutes. Squeeze excess milk back into the bowl and add soaked bread to meat. Mash, smash and stir mixture until bread is thoroughly blended in. 

  7. Add remaining 1 cup milk to the bowl; add eggs, cayenne, and pinch of salt, and whisk thoroughly. Pour gently over meat, and top with 3 or more bay leaves. 


  8. Bake in the preheated oven until custard on top is set and lightly golden brown, about 45 minutes. Let rest 5 minutes before serving.

    ovenproof skillet with bobotie curry beef casserole with bake savory custard topping

    John Mitzewich

    Chef's Notes:

    This is a fairly sweet dish, so the amount of chutney can be reduced to taste.  Apricot jam can be used instead of chutney if desired.

Nutrition Facts (per serving)

441 Calories
27g Fat
13g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 441
% Daily Value *
Total Fat 27g 34%
Saturated Fat 10g 49%
Cholesterol 155mg 52%
Sodium 580mg 25%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 36g 72%
Vitamin C 7mg 7%
Calcium 137mg 11%
Iron 5mg 26%
Potassium 654mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.