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Bobotie (South Africa) Recipe

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This recipe for Bobotie (South Africa), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Saturday, March 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. of minced lamb or beef or a mixture of the two with butter or vegetable oil, 2 chopped onions, 1/2 tsp. crushed garlic, 1 T. curry powder, 1 tsp. ground turmeric, 2 slices crumbled bread, 1/4 c. milk, finely grated rind and juice of 1/2 small lemon, 1 egg, 1 tsp. salt, milled black pepper, 3 oz. dried chopped apricots, 1 Granny Smith apple peeled cored and chopped, 1/4 cup golden raisins, 1 1/2 oz. slivered almonds roasted in a dry frying pan, 6 lemon, orange (not related to leaves of an orange or lemon tree--check spice section) or bay leaves.

Topping: 1 c. milk, 2 eggs, 1/2 tsp. salt.

Directions:
Directions:
Preheat oven to 325. 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, 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 400. Mix together the topping, milk, eggs and salt (you may require extra topping if you've used a large casserole), pour over and bake uncovered for a further 15 minutes until cooked and lightly browned. To prevent the custard topping from settling under the mince, flatten the mince well with a potato masher after it's cooked (before adding the topping).

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is a dish from the Simbambili Lodge at the Sabis Sands reserve in Kruger National Park, South Africa. Some consider this to be South Africa's national dish.

 

 

 

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