This Gluten-free Bobotie recipe is:

• Heart-friendly
• Diabetic-friendly (use lite chutney)
• Fibre-rich
• Wheat-free
• Gluten-free

HOW TO MAKE GLUTEN-FREE BOBOTIE

Meat mixture:

• 30 ml (2 tbsp) coconut oil
  
• 1 medium or large onion, coarsely chopped
  
• 500 g lean beef mince
  
• 10 ml (2 tsp) freshly crushed garlic
  
• 60 ml (¼ cup) raisins
  
• 10 ml (2 tsp) mild curry powder
  
• 10 ml (2 tsp) ground cumin (also called jeera)
  
• 1 ml (¼ tsp) turmeric (also called borrie)
  
• 2,5 ml (½ tsp) himalayan pink salt
  
• 45 ml (3 tbsp) mild hold made chutney
  
• milled black pepper to taste
  
• 15 ml – 20 ml (3 tsp – 4 tsp) finely grated lemon rind

Step 1: Heat oil in a pot. Sauté onion.

Step 2: Add meat and fry.

Step 3: Add, garlic, raisins, curry powder, cumin, turmeric and salt. Sauté for 2 minutes.

Step 4: Stir in chutney. Generously season with black pepper.

Step 5: Spoon into greased ovenproof round dish round: (25 cm – 26 cm in diameter) or rectangular dish (20 cm x 28 cm) with sides about 5 cm high. Roughly smooth the surface. Sprinkle with grated lemon rind.

Savoury custard topping:

• 190 ml (¾ cup) low-fat milk
  
• 3 extra large eggs
  
• 1 ml (¼ tsp) salt
  
• milled black pepper to taste
  
• just a pinch of nutmeg
  
• a few dried bay leaves or fresh lemon leaves

Step 1: Beat milk, eggs, salt, black pepper and nutmeg together. Pour over meat mixture.

Step 2: Tuck bay or lemon leaves into meat.

Step 3: Bake (uncovered) in preheated oven at 190ºC for 30 – 35 minutes, or until custard in the centre has just set. Serve hot.

Serves 6.