Bobotie is a firm South African favourite. What’s not to love?
Karoo lamb bobotie. Photo by Sarah Duff.
We made this Karoo lamb bobotie on a weekend cooking course at African Relish in Prince Albert.
Serves 10
You’ll need:
- 2 onions, grated
- 1 apple, grated
- 500 g ground lamb mince
- 2 tbs curry powder
- 2 tbs white wine vinegar
- 2 slices of bread, soaked in 100 ml milk, drained and crumbled
- 50 g raisins, soaked in water and drained
- 50 g flaked almonds
- 125 ml Mrs Ball’s chutney
- 1 tsp turmeric powder
- 5 bay leaves
For the custard:
- 2 free range eggs
- 125 ml cream or milk
Mix onions, apple, lamb mince, curry powder, vinegar, bread, raisins, chutney and turmeric in a large bowl. Season to taste. Place the mixture in a casserole dish and place the dish in a bain-marie (big pan filled with water). Mix the custard ingredients and pour over the mince mixture. Place the bay leaves on top of the custard and sprinkle with fl aked almonds. Bake for one hour at 180° C. Remove from the oven and allow to cool a little while still in the bain-marie.
Tip:
Serve with extra chutney or korrelkonfyt (grape jam).
