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Ingredients:
Traditionally boboties were made with minced mutton, but beef may be used.
- 1 slice white bread, 3cm thick, broken into small bits
- 1 T brown sugar
- 1 cup milk
- 1 t salt
- 2 T butter ½ t
- freshly ground black pepper
- 2 T oil
- ¼ t cup strained fresh lemon juice
- 1 kg coarsely ground lean lamb
- 3 eggs
- 1 ½ cups finely chopped onion
- 1 cooking apple, peeled, cored & finely grated
- 2 T curry powder
- ½ cup seedless raisins
- 4 small fresh lemon leaves, or bay leaves
Preheat the oven to 180 degrease C. Combine the bread and milk in a small bowl and let the bread soak for 10 min.
In a heavy saucepan, melt the butter over moderate heat. When the foam subsides, add the oil, then the onions, stirring frequently.
Cook the onion until soft and translucent. Add the curry powder, sugar, salt and pepper, and stir for 2 min. Add the lamb to the spices and stir. When browned, stir in the lemon juice and bring the mixture to the boil.
Drain the bread in a sieve set over a bowl and squeeze completely dry. Reserve the drained milk. Then add the bread, one of the eggs.
The apple, raisins and almonds to the lamb. Stir or beat the mixture with a wooden spoon until the ingredients are well combined. Taste for seasoning and add more salt, if desired. Pack the lamb mixture loosely in an ovenproof baking dish. Tuck the lemon, orange or bay leaves beneath the surface of the meat. With a whisk beat the remaining 2 eggs with the reversed milk until they frosh.
Pour this mixture slowly and evenly over the meat and bake the bobotie on the middle rack of the oven for 10 minutes until the surface has browned and feels firm to the touch. Serve directly from the baking dish as soon as it has been removed from the oven. Bobotie is traditionally accompanied by yellow raisin rice. |
