Dairy-Free Bobotie with Apricot Chutney

Ingredients

• about 910 g Ground beef
• 1 Onion, chopped
• 3 cloves Garlic, minced
• 2 tbsp Curry powder
• 1 tsp Turmeric
• 1 tsp Ground ginger
• 1 cup Almond milk
• 2 Eggs
• 1 slice Bread, soaked in almond milk
• 1/2 cup Raisins
• 1/4 cup Chopped almonds
• 2 Bay leaves
• 1 tbsp Apple cider vinegar
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 jar Apricot chutney

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Take the 1 slice of bread and place it in a small bowl; pour about 1/4 cup of the 1 cup almond milk over the bread and let it soak for 5 minutes until it is soft. Squeeze out any excess liquid from the softened bread and set it aside, reserving the remaining 3/4 cup of almond milk for a later step.
2. 2In a large, deep oven-safe pan or a Dutch oven, brown the about 910 g of ground beef over medium heat for 8-10 minutes, using a spoon to break it apart, until no pink remains. Carefully drain off any excess fat from the pan, then add the 1 chopped onion and 3 cloves of minced garlic to the beef.
3. 3Sauté the onion and garlic with the beef over medium heat for 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Stir in the 2 tbsp of curry powder, 1 tsp of turmeric, and 1 tsp of ground ginger; cook for 1 minute, stirring constantly, until the spices are fragrant.
4. 4Remove the pan from the heat. Add the remaining 3/4 cup of almond milk, the 2 eggs, the squeezed 1 slice of softened bread, the 1/2 cup of raisins, the 1/4 cup of chopped almonds, the 2 bay leaves, the 1 tbsp of apple cider vinegar, the 1 tsp of salt, and the 1/2 tsp of black pepper to the mixture in the pan. Stir well to thoroughly combine all ingredients.
5. 5Ensure the mixture is evenly spread in the oven-safe pan. If your pan is not oven-safe, carefully transfer the mixture to a 22.86 × 33.02 cm baking dish. Bake in the preheated oven at 175°C for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean, indicating it is set. The internal temperature of the bobotie should reach 71°C.
6. 6Carefully remove the bobotie from the oven and let it rest for 5 minutes before serving. Serve the hot bobotie with the 1 jar of apricot chutney.

Substitutions

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