Dairy-Free Bobotie with Coconut Milk

Ingredients

• 1 kg Ground Beef
• 1 large Onion
• 2 cloves Garlic
• 2 tablespoons Curry Powder
• 1 teaspoon Turmeric
• 1 teaspoon Grated Ginger
• 2 tablespoons Apple Chutney
• 1/4 cup Raisins
• 2 tablespoons Almond Flour
• 1 cup Coconut Milk
• 2 large Eggs
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 tablespoons Vegetable Oil

Instructions

1. 1Preheat your oven to 350°F (175°C).
2. 2Heat the 2 tablespoons of vegetable oil in a large (e.g., 12-inch) skillet over medium heat. Add the finely diced 1 large onion and the minced 2 cloves of garlic. Cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3Add the 1 kg of ground beef to the skillet. Cook for 8-10 minutes over medium heat, breaking it up with a spoon, until the beef is fully browned and no pink remains. Carefully drain any excess fat from the skillet.
4. 4Stir in the 2 tablespoons of curry powder, 1 teaspoon of turmeric, 1 teaspoon of grated ginger, 2 tablespoons of apple chutney, 1/4 cup of raisins, and 2 tablespoons of almond flour. Season the mixture with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for 1 minute, stirring constantly, to allow the spices to become fragrant.
5. 5Transfer the entire meat mixture evenly into an 8x8 inch (20x20 cm) or similar medium-sized baking dish.
6. 6In a separate medium bowl, whisk together the 1 cup of coconut milk and the 2 large eggs until well combined. Carefully pour this coconut milk and egg mixture evenly over the meat in the baking dish.
7. 7Bake in the preheated oven for 30-40 minutes, or until the topping is set, firm to the touch, and lightly golden brown on top.
8. 8Carefully remove the baking dish from the oven. Let the bobotie rest for 5 minutes before serving hot with yellow rice and extra apple chutney.

Substitutions

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