Bobotie Recipe
Ingredients
| 2 lb. cooked lamb | ||
| 1 thick slice bread | ||
| Milk | 8 Ounce | |
| Onions | 2 Medium | |
| Apple | 1 | |
| 2 oz. butter mango chutney | ||
| 10 blanched and shredded almonds | ||
| Seedless raisins | 3 Ounce | |
| Curry powder | 2 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Eggs | 2 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Chop coarsely 2 lb. cooked lamb.
Soak 1 thick slice of bread, crusts removed, in 8 oz. milk.
Squeeze dry the softened bread, reserving the milk.
Mix bread with the meat.
Slice 2 medium onions paper thin, lengthwise, not in rounds.
Peel, core, and slice lengthwise 1 apple into thin slices.
Fry onions and apple in 2 oz. butter.
Remove from heat.
Add 10 almonds shredded, 3 oz. seedless raisins, 2 tablespoons curry powder, 1 teaspoon sugar and 1 tablespoon lemon juice.
Mix well.
Stir in 1 beaten egg, add the meat and stir over heat for a few minutes.
Salt and pepper to taste.
Put in a well-buttered pie dish.
Set aside in a cool place until next day.
Beat 1 egg.
Add the reserved milk.
Keep in the refrigerator until next evening.
To serve, pour egg mixture over the meat and bake in a slow to moderate oven 310-335°F, Reg 2-3 for 1 hour.
Serve with Rice and mango chutney.
Soak 1 thick slice of bread, crusts removed, in 8 oz. milk.
Squeeze dry the softened bread, reserving the milk.
Mix bread with the meat.
Slice 2 medium onions paper thin, lengthwise, not in rounds.
Peel, core, and slice lengthwise 1 apple into thin slices.
Fry onions and apple in 2 oz. butter.
Remove from heat.
Add 10 almonds shredded, 3 oz. seedless raisins, 2 tablespoons curry powder, 1 teaspoon sugar and 1 tablespoon lemon juice.
Mix well.
Stir in 1 beaten egg, add the meat and stir over heat for a few minutes.
Salt and pepper to taste.
Put in a well-buttered pie dish.
Set aside in a cool place until next day.
Beat 1 egg.
Add the reserved milk.
Keep in the refrigerator until next evening.
To serve, pour egg mixture over the meat and bake in a slow to moderate oven 310-335°F, Reg 2-3 for 1 hour.
Serve with Rice and mango chutney.
Chef
