100 g onions, peeled and quartered
1 clove garlic
1 tbsp. coconut oil
400 g beef mince (or a mixture of beef and pork)
200 g baby marrows, sliced
3 tbsp. garam masala
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tsp ground turmeric
50 g cranberries (can use raisins)
250 g cream
250 g milk
3 eggs
1 – 2 tbsp flaked almonds


  • Place onions, garlic and coconut oil in TM bowl. Chop 3 sec/speed 5.
  • Sauté 2 min/100°C/ speed 2.
  • Add mince and spices and cook 5 min/ 120°C/soft speed/reverse.
  • Add marrows and cook for a further 5 min/120°C/reverse/spoon speed or until meat is well cooked.
  • Add cranberries and stir through 10 sec/speed 1/reverse.
  • Place meat mixture in a large baking dish. Set aside. No need to wash the bowl.
  • Place cream, milk and eggs in TM bowl, blend 10 sec/speed 5.
  • Pour over the meat.
  • Bake 30 minutes or until custard is set. Serve sprinkled with flaked almonds.

Cooks’s notes

  • Serve with cauli-rice and home-made chutney. Add turmeric to cauli-rice to make it yellow.

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Low Carb Bobotie