Bobotie came to South Africa via Malaysia, and is a sort of savory bread custard with lots of ground lamb, curry, fruit and nuts. Make sure the ground lamb you use is very, very lean.
Melt the butter in a large skillet, and saute the onions, apples and garlic. Add the curry powder and mix well. Add the lamb (if your lamb is not lean, brown it in a separate pan and pour off teh fat), then add the almonds, raisins, herbs, lemon juice, chutney, vinegar and season to taste.
- 2 pounds ground lamb, very lean
- 2 onions, chopped
- 2 Granny Smith apples, peeled and chopped
- 2 cloves garlic, crushed
- 3 tablespoons butter
- 2 tablespoons curry powder (as hot or mild as you like it)
- 2 ounces flaked almonds
- 3 ounces raisins
- 1 teaspoon mixed dried herbs
- Juice of 1/2 lemon
- 1 tablepsoon wine vinegar
- 1 tablespoon mango chutney
- Salt and pepper to taste
- 3 slices good white bread
- 20 fluid ounces milk
- 3 eggs
Soak the bread in the milk until it is saturated, then squeeze out. Add the soaked bread and 1 beaten egg to the meat mixture, and spread in a well-buttered baking dish. Beat the remaining mild with the other 2 eggs, and pour over the meat.
Bake at 375F until mixture is set and the top is lightly brown. Serves 8.
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Chuck Taggart (e-mail chuck)