Ingredients:
- 500 grams of minced meat.
- 230 grams of yellow or white rice.
- 3 bay leaves.
- 1 tsp. ginger powder.
- 1 tsp cinnamon.
- 1 tl indian garam masala.
- 2 tsp turmeric.
- 1 tsp cumin.
- 70 grams of raisins.
- 300 ml milk
- 4 slices of white bread
- 3 eggs.
- A dash of red wine vinegar.
- 1 onion.
- 3 cloves of garlic.
- Salt and pepper
- Olive oil.
Extra needed
- Large skillet or paella pan
- BBQ pan, Dutch Oven or Saucepan to cook the rice in.
- Mixing bowl or large bowl
- BBQ, Camp Stove or Kibo Grill
Tip! Instead of a skillet or paella pan, you can also prepare this dish in a delicious Dutch oven. 6Qt Dutch Oven without legs fits perfectly in your barbecue.
Preparation method:
- Light your BBQ and let it reach a temperature of 150 degrees.
- Cook the rice in a pan according to the packaging.
- Chop the onion and garlic and fry them in olive oil in a skillet.
- Cut the crusts off the bread and soak them in a bowl with 180 ml of milk and the eggs.
- Once the onion and garlic are sautéed, add the dried herbs and stir well. Then add the ground meat and coat well with the herbs.
- Add the bread mixture and stir well, add the raisins and place this on indirect heat.
- Deglaze with the red wine vinegar and stir well, season with salt and pepper.
- Place a lid on the skillet and let it sit for 10 minutes with the bay leaf.
- Add the remaining milk and stir well. Then, reduce the heat to an indirect heat, uncovered, at 180 degrees Celsius, and let the bobotie reduce for 20 minutes.
- Serve this with a bowl of rice, beans and dried onions.
