South African Bobotie

South African Bobotie
 
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by kezzie

 
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Ingredients

Ingredients
Method
 
  • 1 1/2 lbs ground lamb
  • 2 slices white bread
  • 1/2 cup milk
  • 1 large onion
  • 4 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp sugar
  • 1 apple, chopped finely
  • 1 Tbsp lemon zest
  • 1/2 cup raisins
  • 2 tsp salt
  • 8 bay leaves
  • Blend of fennel seed, coriander seed, cumin, cardamom, black pepper and cinnamon to make a total of 1 Tbsp.
  • 1/4 cup tomato paste
  • 2 Tbsp apricot jam
  • 1 egg
  • 3/4 cup milk
  • 12-16 whole blanched almonds
  • Topping: 4 eggs & 1/2 cup milk
Preheat oven to 350 degrees Fahrenheit

In a small bowl, tear up bread and soak in 1/2 cup milk. Set aside.

Chop onion finely. Saute in medium skillet until translucent.

Grind spices together roughly in mortar and pestle and add to onions. Allow spices to toast gently.

Add sugar, lemon zest, apple, raisins, and then ground lamb. Salt thoroughly and saute until lamb is cooked through.

Add apricot jam and remove from heat.

Add soaked bread and mix in. Then add 1 beaten egg and 3/4 cup milk and mix well.

Turn into greased 9X13 oven dish and add almonds on top. Lay bay leaves on top, pressing in slightly to make solid contact with lamb mixture. Bake for 40 minutes. Remove bay leaves before adding topping.

Mix topping ingredients and pour over meat. Season lightly with salt. Bake for a further 15 minutes until set.

Serve with freshly baked flatbread.

South African Bobotie

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This recipe was uploaded by kezzie

 
 
Bobotie is a curried mince dish that has been an integral part of South African cuisine for centuries. It embraces not only local flavors, but also the exotic flavors that spice traders brought to the Cape on their travels. Bobotie emigrated to the UK in the 18th century and became popular British fare. There are as many Bobotie recipes as their are mothers in South Africa. This version uses ground lamb, mild curry, and the exotic counterpoint of fruits and nuts.

Method


Preheat oven to 350 degrees Fahrenheit

In a small bowl, tear up bread and soak in 1/2 cup milk. Set aside.

Chop onion finely. Saute in medium skillet until translucent.

Grind spices together roughly in mortar and pestle and add to onions. Allow spices to toast gently.

Add sugar, lemon zest, apple, raisins, and then ground lamb. Salt thoroughly and saute until lamb is cooked through.

Add apricot jam and remove from heat.

Add soaked bread and mix in. Then add 1 beaten egg and 3/4 cup milk and mix well.

Turn into greased 9X13 oven dish and add almonds on top. Lay bay leaves on top, pressing in slightly to make solid contact with lamb mixture. Bake for 40 minutes. Remove bay leaves before adding topping.

Mix topping ingredients and pour over meat. Season lightly with salt. Bake for a further 15 minutes until set.

Serve with freshly baked flatbread.
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