Mad Butcher's Butcher Est. 1971

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- 500g Beef Steak Mince
- 1 onion
- peeled and finely chopped
- 1 tablespoon brown sugar
- 1 teaspoon each ground ginger and curry powder
- ½ cup raisins or sultanas
- ½ cup spicy fruit-style chutney
- ½ cup Campbell’s Real Stock
- Beef
- 2 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1½ cups milk
- 4 eggs
- 1 tablespoon fresh thyme
Serves : 4-5
Cooking time: 50


Brown the mince in a dash of oil in a large, lidded frying pan.  Add the onion, brown sugar, ginger and curry powder and continue cooking for a further 2-3 minutes until the mix is very fragrant.

Stir in the raisins or sultanas, chutney, stock, Worcestershire sauce and tomato paste.  Stir well and cover.

Cook over a low heat for 30 minutes or until thick and fragrant.  Alternatively, cook in the slow cooker on low for 6-7 hours or high for 3-4 hours.

Pre-heat the oven to 1800C.

Transfer  the mince mixture to a 6-cup capacity dish and spread out evenly. Beat the milk, eggs and thyme together and carefully pour over the bobotie. Or for individual servings, divide mixture into 6 one-cup capacity ovenproof dishes and pour a little of the egg mixture over the top of each.

Bake in the pre-heated oven for 30-35 minutes or until the custard has set.  If cooking in individual dishes, reduce the cooking time to 15-20 minutes. Serve hot.

Recipe from


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