eCook Meal
ZIPPY BEEF BOBOTIE
with sambal, sultanas & The Larder’s guava chutney
A simple, speedy way to honour this traditional South African food gem: a juicy layer of spiced beef mince, golden sultanas, onion, and carrot; with a fragrant, egg-based topping, basmati rice, and a fresh cucumber and tomato sambal.
Serving guide
Choose your portion size.
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
CORIANDER RICE
Preheat the oven to 200°C. Rinse the rice. Place in a pot over a medium-high heat and submerge in 300ml of salted water. Pop on a lid and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes until cooked and tender. Fluff with a fork on completion and stir through three-quarters of the chopped coriander. Replace the lid and set aside until serving.
PREP YOUR TOPPING
Place 50ml of milk and the turmeric powder in a mixing bowl. Crack in 1 egg and whisk until combined. Season to taste and set aside.
BOLD Beef BOBOTIE
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped Carrot and diced onion for 3-4 minutes until softened, shifting regularly. Add in the mince and quickly break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, stirring occasionally. In the final minute, add in the curry powder, sultanas, and half of the guava chutney (use it to taste, it has a bite!) Stir until combined and season to taste. Evenly spread out in an ovenproof dish and pour the egg topping over it. Bake in the hot oven for 15-20 minutes until the topping is set and golden.
VIBRANT SAMBAL
Boil the kettle. Place the halved baby tomatoes in a bowl with a drizzle of olive oil and some seasoning. Toss to coat and set aside to marinate. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion. Just before serving, toss the peas and Cucumber half-moons through the marinated tomatoes.
CLASSIC BOBOTIE SUPPER
Dish up some fluffy coriander rice alongside the golden Beef bobotie and garnish with the remaining chopped coriander. Serve the colourful sambal on the side. Enjoy with the remaining guava chutney however you’d like! Geniet, Chef!
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
CORIANDER RICE
Preheat the oven to 200°C. Rinse the rice. Place in a pot over a medium-high heat and submerge in 450ml of salted water. Pop on a lid and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes until cooked and tender. Fluff with a fork on completion and stir through three-quarters of the chopped coriander. Replace the lid and set aside until serving.
PREP YOUR TOPPING
Place 100ml of milk and the turmeric powder in a mixing bowl. Crack in 2 eggs and whisk until combined. Season to taste and set aside.
BOLD Beef BOBOTIE
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped Carrot and diced onion for 4-5 minutes until softened, shifting regularly. Add in the mince and quickly break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. In the final minute, add in the curry powder, sultanas, and half of the guava chutney (use it to taste, it has a bite!) Stir until combined and season to taste. Evenly spread out in an ovenproof dish and pour the egg topping over it. Bake in the hot oven for 15-20 minutes until the topping is set and golden.
VIBRANT SAMBAL
Boil the kettle. Place the halved baby tomatoes in a salad bowl with a drizzle of olive oil and some seasoning. Toss to coat and set aside to marinate. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion. Just before serving, toss the peas and Cucumber half-moons through the marinated tomatoes.
CLASSIC BOBOTIE SUPPER
Dish up some fluffy coriander rice alongside the golden Beef bobotie and garnish with the remaining chopped coriander. Serve the colourful sambal on the side. Enjoy with the remaining guava chutney however you’d like! Geniet, Chef!
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
CORIANDER RICE
Preheat the oven to 200°C. Rinse the rice. Place in a pot over a medium-high heat and submerge in 450ml of salted water. Pop on a lid and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes until cooked and tender. Fluff with a fork on completion and stir through three-quarters of the chopped coriander. Replace the lid and set aside until serving.
PREP YOUR TOPPING
Place 100ml of milk and the turmeric powder in a mixing bowl. Crack in 2 eggs and whisk until combined. Season to taste and set aside.
BOLD Beef BOBOTIE
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped Carrot and diced onion for 4-5 minutes until softened, shifting regularly. Add in the mince and quickly break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. In the final minute, add in the curry powder, sultanas, and half of the guava chutney (use it to taste, it has a bite!) Stir until combined and season to taste. Evenly spread out in an ovenproof dish and pour the egg topping over it. Bake in the hot oven for 15-20 minutes until the topping is set and golden.
VIBRANT SAMBAL
Boil the kettle. Place the halved baby tomatoes in a salad bowl with a drizzle of olive oil and some seasoning. Toss to coat and set aside to marinate. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion. Just before serving, toss the peas and Cucumber half-moons through the marinated tomatoes.
CLASSIC BOBOTIE SUPPER
Dish up some fluffy coriander rice alongside the golden Beef bobotie and garnish with the remaining chopped coriander. Serve the colourful sambal on the side. Enjoy with the remaining guava chutney however you’d like! Geniet, Chef!
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
CORIANDER RICE
Preheat the oven to 200°C. Rinse the rice. Place in a pot over a medium-high heat and submerge in 900ml of salted water. Pop on a lid and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes until cooked and tender. Fluff with a fork on completion and stir through three-quarters of the chopped coriander. Replace the lid and set aside until serving.
PREP YOUR TOPPING
Place 200ml of milk and the turmeric powder in a mixing bowl. Crack in 4 eggs and whisk until combined. Season to taste and set aside.
BOLD Beef BOBOTIE
Place a large, nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped Carrot and diced onion for 5-6 minutes until softened, shifting regularly. Add in the mince and quickly break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. In the final minute, add in the curry powder, sultanas, and half of the guava chutney (use it to taste, it has a bite!) Stir until combined and season to taste. Evenly spread out in an ovenproof dish and pour the egg topping over it. Bake in the hot oven for 15-20 minutes until the topping is set and golden.
VIBRANT SAMBAL
Boil the kettle. Place the halved baby tomatoes in a salad bowl with a drizzle of olive oil and some seasoning. Toss to coat and set aside to marinate. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion. Just before serving, toss the peas and Cucumber half-moons through the marinated tomatoes.
CLASSIC BOBOTIE SUPPER
Dish up some fluffy coriander rice alongside the golden Beef bobotie and garnish with the remaining chopped coriander. Serve the colourful sambal on the side. Enjoy with the remaining guava chutney however you’d like! Geniet, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R293.23
for 4 servings · R73.31 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Free-Range Beef Mince needs 600 gHalaal Regular Beef Mince 1 kg 1 kg at R149.99 · 60% of packR89.99
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Medium Curry Powder needs 60 mlRobertsons Rajah Medium Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Turmeric Powder needs 5 mlOrganic Turmeric Powder 100 g R89.99 · whole pack (size can't be divided)R89.99
Not in the Woolies basket — source these elsewhere:
- The Larder Spiced Guava Chutney
- Baby Tomatoes
- Golden Sultanas
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for ZIPPY BEEF BOBOTIE?
The preparation time for ZIPPY BEEF BOBOTIE with sambal, sultanas & The Larder’s guava chutney is between 15 and 30 minutes.
What is the total time required to make ZIPPY BEEF BOBOTIE with sambal, sultanas & The Larder’s guava chutney?
The total time required to make ZIPPY BEEF BOBOTIE with sambal, sultanas & The Larder’s guava chutney is between 30 and 40 minutes.
How many servings does ZIPPY BEEF BOBOTIE provide?
4 servings
What are the main ingredients in ZIPPY BEEF BOBOTIE?
Baby Tomato, Beef, Beef Mince, Carrot, Cucumber, Fresh Coriander, Golden Sultanas, Medium Curry Powder, Onion, Pea, The Larder Spiced Guava Chutney, Turmeric Powder, White Basmati Rice
What is the nutritional information of ZIPPY BEEF BOBOTIE?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare ZIPPY BEEF BOBOTIE?
VIBRANT SAMBAL: Boil the kettle. Place the halved baby tomatoes in a salad bowl with a drizzle of olive oil and some seasoning. Toss to coat and set aside to marinate. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion. Just before serving, toss the peas and cucumber half-moons through the marinated tomatoes. CORIANDER RICE: Preheat the oven to 200°C. Rinse the rice. Place in a pot over a medium-high heat and submerge in 450ml of salted water. Pop on a lid and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes until cooked and tender. Fluff with a fork on completion and stir through three-quarters of the chopped coriander. Replace the lid and set aside until serving. CLASSIC BOBOTIE SUPPER: Dish up some fluffy coriander rice alongside the golden beef bobotie and garnish with the remaining chopped coriander. Serve the colourful sambal on the side. Enjoy with the remaining guava chutney however you’d like! Geniet, Chef! BEFORE YOU GET GOING: Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to. BOLD BEEF BOBOTIE: Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped carrot and diced onion for 4-5 minutes until softened, shifting regularly. Add in the mince and quickly break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. In the final minute, add in the curry powder, sultanas, and half of the guava chutney (use it to taste, it has a bite!) Stir until combined and season to taste. Evenly spread out in an ovenproof dish and pour the egg topping over it. Bake in the hot oven for 15-20 minutes until the topping is set and golden. PREP YOUR TOPPING: Place 100ml of milk and the turmeric powder in a mixing bowl. Crack in 2 eggs and whisk until combined. Season to taste and set aside.
What should be prepared from my kitchen to make ZIPPY BEEF BOBOTIE?
Baby Tomato, Beef, Beef Mince, Carrot, Cucumber, Fresh Coriander, Golden Sultanas, Medium Curry Powder, Onion, Pea, The Larder Spiced Guava Chutney, Turmeric Powder, White Basmati Rice
How many calories does ZIPPY BEEF BOBOTIE have?
calories
How much fat content does ZIPPY BEEF BOBOTIE have?
grams