Bobotie
Bobotie is a Cape Malay dish from South Africa,
a spiced meat loaf with egg and dried fruit.
(South Africans pronounce it "bobootie".)
INGREDIENTS
- 60 gm Breadcrumbs (home-made from white bread - not packaged)
- ¼ litre Milk
- 60 gm Butter
- 1 kg Lean lamb mince
- 2 Large onions - finely chopped
- 1 Medium cooking apple -
cored, peeled & grated just before adding to the pot
- Curry powder or curry paste to taste
- 25 gm Dark Muscovado or other brown Sugar
- Stock cube or salt (to taste)
- Black pepper (to taste)
- 50 ml Lemon juice
- 3 Eggs
- 70 gm Seedless raisins
- 70 gm Coarsely chopped blanched almonds
- 4 Orange, lemon or bay leaves
PREPARATION
Soak the breadcrumbs in the milk.
Sauté the onions in the butter, when soft and translucent add the lamb and cook until there are no traces of pink left.
Add the curry (use one that you like - hot or mild to taste) and sauté for a few minutes, then add the sugar, salt or stock cube (broken up), pepper and lemon juice.
Bring to the boil and add the leaves, raisins, almond, and grated apple.
Cook for half an hour, stirring from time to time and adding a little water if necessary (mixture should be moist but not sloppy).
Take off the heat, stir in one beaten egg and the drained (save the milk) breadcrumbs, and place in a deep baking dish, smoothing the top of the mixture level.
Beat the remaining two eggs into the milk and pour evenly over the meat.
Bake in a pre-heated oven at 150°C until the egg is golden brown. Serve at once with boiled rice.
This is a recipe page on the James Bryant (G4CLF) Web-site.
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