Bobotie

Name: Bobotie
Yield: 4 servings
Ingredients: 1 minced lamb or beef, or a mixture of the two; 1 butter, vegetable oil; 1 2 onions, chopped; 1 2 ml (1/2 teaspoon) crushed garlic; 1 15 ml (1 tablespoon) curry powder; 1 5 ml (1 teaspoon) ground turmeric; 1 2 slices bread, crumbled; 1 60 ml (1/4 cup) milk; 1 finely grated rind and juice of 1/2 small lemon; 1 1 egg; 1 5 ml (1 teaspoon) salt, milled black pepper; 1 100 g (3 ounces) dried apricots, chopped; 1 1 Granny Smith apple peeled, cored and chopped; 1 60 ml (1/4 cup) sultanas (golden raisins); 1 50 g (1 1/2 ounces) slivered almonds, roasted in a dry frying pan; 1 6 lemon, orange, or bay leaves; 1 250 ml (1 cup) milk; 1 2 eggs; 1 2 ml (1/2 teaspoon) salt

From the kitchen of Carly

South African comfort at its finest. Spiced ground meat baked with fruit, nuts, and bread soaked in custard, creating a sweet and savory casserole that's worlds apart from any curry you know. Warm, layered, deeply satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1minced lamb or beef, or a mixture of the two
1butter, vegetable oil
12 onions, chopped
12 ml (1/2 teaspoon) crushed garlic
115 ml (1 tablespoon) curry powder
15 ml (1 teaspoon) ground turmeric
12 slices bread, crumbled
160 ml (1/4 cup) milk
1finely grated rind and juice of 1/2 small lemon
11 egg
15 ml (1 teaspoon) salt, milled black pepper
1100 g (3 ounces) dried apricots, chopped
11 Granny Smith apple peeled, cored and chopped
160 ml (1/4 cup) sultanas (golden raisins)
150 g (1 1/2 ounces) slivered almonds, roasted in a dry frying pan
16 lemon, orange, or bay leaves
1250 ml (1 cup) milk
12 eggs
12 ml (1/2 teaspoon) salt

Instructions

Set the oven at 160°C (325°F). Butter a large casserole. Heat butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the curry powder and turmeric, and cook briefly until fragrant. Remove the pot from the heat.
Mix in the minced meat. Mix together the crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas (golden raisins) and almonds and mix in. Pile into the casserole and level the top. Roll up the leaves and bury them at regular intervals. Seal with foil and bake for 1 1/4 hours. Increase the oven temperature to 200°C (400°F). Mix together the topping milk, eggs and salt (you may require extra topping if you've used a very large casserole), pour over and bake uncovered for a further 15 minutes until cooked and lightly browned. Serve with Yellow Rice and Blatjang .