South African Curried Beef Gratin

Name: South African Curried Beef Gratin (Bobotie)
Cuisine: Israeli
Ingredients: 2 tablespoons pine kernels, slivered almonds or cashews; 2 tablespoons pine kernels, slivered almonds or cashews; 2 tablespoons pine kernels, slivered almonds or cashews; 1 medium onion, peeled and finely chopped; 1 tablespoon sunflower oil; 900 g (2 lb) lean minced beef; 1 tablespoon curry paste or 2 teaspoons curry powder; 1 tablespoon curry paste or 2 teaspoons curry powder; 3 tablespoons apricot preserve or mango chutney; 3 tablespoons apricot preserve or mango chutney; 2 tablespoons fresh lemon juice; 3 large eggs; 325 ml (11 fl oz) canned coconut milk; 1 teaspoon sea salt; 2 teaspoons soy sauce; ½ teaspoon paprika; pinch of chilli powder; 10 grinds black pepper; 2-3 bay leaves

Bobotie

Preparation info

Makes
4-6
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

Ingredients

2 tablespoons pine kernels, slivered almonds or cashews
1 medium onion, peeled and finely chopped

Asia
South Africa
Israel
Malaysia
Main course

Method

Preheat the oven to 180°C (350°F/Gas 4).

Toast the nuts in a heavy-based frying pan over moderate heat, tossing frequently, until they smell ‘toasty’, about 3 minutes.

In a large pan over moderate heat, cook the onion in the oil, stirring until golden brown, about 5 min