Bobotie with Cauliflower Rice

Instructions

1. 1Preheat your oven to 175°C.
2. 2In a large skillet (e.g., 25.4-30.48 cm), brown the about 910 g of ground beef over medium heat for 8-10 minutes, breaking it apart with a spoon, until it is fully cooked through and no pink remains. Carefully drain any excess fat from the skillet.
3. 3Add the 1 large chopped onion and 3 cloves of minced garlic to the skillet with the beef. Continue to cook over medium heat for 5-7 minutes, stirring occasionally, until the onion has softened and turned translucent.
4. 4Stir in the 2 tbsp of curry powder, 1 tsp of turmeric, 1 tbsp of grated ginger, 2 tbsp of almond flour, 1/2 cup of raisins, 2 tbsp of chutney, 1 tsp of salt, and 1/2 tsp of black pepper. Mix all ingredients thoroughly with a spoon until well combined and fragrant, about 1 minute.
5. 5Carefully transfer the entire meat mixture from the skillet into a 22.86 × 33.02 cm (or similar size) baking dish, spreading it evenly.
6. 6In a separate medium bowl, whisk together the 3 eggs and 1 cup of milk until well combined. Gently pour this egg and milk mixture evenly over the meat mixture in the baking dish.
7. 7Place the 2 bay leaves on top of the liquid mixture. Bake in the preheated oven at 175°C for 30-40 minutes, or until the custard topping is set and lightly golden brown, and a knife inserted into the center comes out clean.
8. 8Serve the Bobotie hot, portioning it directly from the baking dish, alongside the 6 cups of cauliflower rice.

Substitutions

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