One-Pan Bobotie Casserole
This South African classic brings together fragrant spices, tender beef, and a creamy egg custard topping baked in a single pan. The sweet touch of apricot jam balances the warm curry flavors, while golden raisins add little bursts of sweetness. It’s hearty, comforting, and makes an excellent midweek dinner served with fluffy rice.
| Cuisine | South African |
| Category | Main Dish |
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour |
| Servings | 4 servings |
| Difficulty | Medium |
| Published | 8/24/2025 |
Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Warm the oil in a cast-iron or oven-safe skillet. Sauté the onion and garlic until softened.
- 3
Add the ground beef, season with salt and pepper, and cook until browned, breaking it up with a spoon.
- 4
Mix in the grated carrot and lemon juice, then stir through curry powder, turmeric, ginger, cinnamon, jam, and sultanas if using.
- 5
Add the breadcrumbs and broth, stirring until well combined. If the mixture seems dry, splash in more broth a tablespoon at a time. Press down gently with the back of a spoon to level it.
- 6
Whisk the eggs and milk in a bowl. Pour evenly over the meat mixture and place bay leaves on top.
- 7
Transfer to the oven and bake for 30–40 minutes, or until the custard layer is set and golden brown.
- 8
Remove the bay leaves before serving. Enjoy warm with rice on the side.
Nutrition Information
| Calories | 460 |
| Protein | 25g |
| Carbohydrates | 20g |
| Total Fat | 30g |
| Saturated Fat | 10g |
| Polyunsaturated Fat | 2g |
| Monounsaturated Fat | 12g |
| Trans Fat | 1g |
| Cholesterol | 165mg |
| Sodium | 338mg |
| Potassium | 543mg |
| Fiber | 1g |
| Sugar | 8g |
| Vitamin A | 2715IU |
| Vitamin C | 5mg |
| Calcium | 104mg |
| Iron | 4mg |
Recipe Notes
Fruit chutney can stand in for apricot jam, giving a tangier twist to the dish.
Almond slivers or slices add a pleasant crunch if you mix them into the filling.
No oven-safe skillet? Simply prepare the mixture in a pan, then transfer it into a baking dish before topping with the custard.
Keeps well in the fridge for three days in an airtight container. Reheat portions in the oven or microwave until hot.
It pairs wonderfully with yellow rice studded with raisins, or even with a fresh side salad for contrast.
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