Bobotie
Serves six
2 medium-size onions
2 crushed garlic cloves
2 tbsp rapeseed oil
butter
1 tbsp curry powder, 1 tsp turmeric, 2 tbsp white wine vinegar, 1
tbsp sugar, 1 tsp salt, 1 tsp malen coriander, 0,5 tsp crushed
allspice
3 big slices of white toast
2,5 dl milk
1 kg minced lamb roast
3 eggs
1 dl raisins, 0,5 dl aprikot chutney, grated lemon rind
2 bay leaves
1 dl almond flakes, lime leaves
Chop the onions and sauté them in oil and butter. Add curry and turmeric. Mix thoroughly and let sauté for a while, then add vinegar, sugar, salt, coriander and allspice.
Combine the bread and milk in a bowl and let the bread soak. Drain the bread in a sieve over a bowl and squeeze the bread dry. Reserve the drained milk. Melt the butter in a fry pan, add the mince and cook it for about 5 minutes, stirring constantly and mashing any lumps. Add the soaked bread, sautéed onions, raisins, chutney and the grated lemon rind.
Pack the lamb mixture in a baking dish, add on top crushed bay leaves and bake in oven (160 oC) for 1,5 hours. Remove from oven and sprinkle almond flakes and lime leaves on top. Beat the eggs with the reserved milk (2,5 dl) and pour the mixture slowly into the baking dish, so that the surface remains even. Lower the oven temperature and continue to bake for half an hour, until the egg and milk mixture has set.
Serve bobotie with boiled rice, fruit chutney, sambal made of
red beet or cucumber, or lettuce.
Energy value in average / 100 g: 181,4 kcal / 761,9 kJ