Bobotie

This is a hot contender for South Africa's national dish! Bobotie is a Cape-Malay creation.

Serves 8 Persons

1 kg minced lamb or beef, or a mixture of the two
2 onions (chopped)
3 crushed garlic
3 tablespoons curry powder
5 ml groud turmeric
2 slices bread (crumbled)
60 ml milk
finely grated rind and juice of 1/2 small lemon
1 egg
Salt and milled black pepper
100 g dried apricots (chopped)
1 Granny smith apple (peeled, cored and chopped)
60 ml sulatanas
250 g slivered almonds (roasted in a dry fry pan)
6 lemon, orange or bay leaves
butter & vegetable oil

TOPPING
250 ml milk
2 eggs
Salt

Set the oven at 160°C. Butter a large casserole. Heat butter and oil in a saucepan and fry onions and garlic until translucent. Stir in the curry powder and turmeric, and cook briefly until fragant. 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 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 temperature to 200°C.

Mix together the topping milk, eggs and salt. Pour over and bake uncovered for further 15 minutes until cooked and slightly browned. Serve with yellow rice and Blatjang.

Babette: ☺☺☺☺

Robert: ☺☺☺☺

(Inspiriert durch: Rainbow Cuisine)