Bobotie South African Lamb Food

BOBOTIE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.
• Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.
• Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
• For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

SOUTH AFRICAN BOBOTIE

Steps:

• Pre heat oven to 160°C.
• Soak bread in water for around 10 minutes, remove and squeeze excess water and tear into small pieces.
• Add 2 eggs to a large bowl and whisk. Add mince and mix to combine. Set aside.
• In a large frying pan, heat oil and fry onion until golden in colour.
• Add onion mixture to mince along with crumbled bread, hot water, sugar, lemon juice, curry powder, cloves, garlic, turmeric and salt. Mix to combine all ingredients.
• Spoon mixture into a greased, oven proof dish and cook in oven uncovered for 40 minutes, remove from oven.
• Combine topping ingredients and pour over bobotie. Place back in oven and cook for another 10 minutes. Or until topping is set.

BOBOTIE

Steps:

• Preheat the oven to 350 degrees.
• Combine the bread and milk in a small bowl, and let the bread soak for 10 minutes.
• In a heavy saucepan melt the butter and the oil; then, stir in the onions and cook slowly until they are soft and translucent.
• Add the curry, sugar, salt and pepper, and stir for about 30 seconds.
• Stir in the lamb, and saute until well browned. Add the lemon juice, bring the mixture to a boil and remove from heat.
• Drain the bread, and squeeze to dry it completely, reserving the drained milk.
• Add the bread, one of the eggs, the apple, raisins and almonds to the lamb. Beat the mixture with a wooden spoon until the ingredients are well blended. Taste for seasoning.
• Pack the mixture loosely into an ovenproof baking dish, and tuck the bay leaves underneath.
• Whisk the remaining eggs with the reserved milk until it becomes frothy. Pour this mixture evenly over the meat, and bake in the middle rack of the oven for 30 minutes, until the surface has browned and is firm.
• Serve directly from the pan.

BOBOTIE (SOUTH AFRICAN CURRIED MEAT CASSEROLE)

Steps:

• Heat the oil in a large skillet over medium flame. Add the onions and sauté until translucent and just starting to brown. Add the ground beef and break it up while sautéing until cooked through and crumbly. Remove from heat, drain of any excess fat and place in a large bowl.
• Put the bread and milk in a bowl and soak for 5-10 minutes. Remove the bread and squeeze it dry, leaving squeezed milk back in the bowl and set aside.
• Preheat oven to 325°F Add the soaked bread, vinegar or lemon juice, raisins, sugar, curry powder, turmeric, salt and pepper to the bowl with the cooked meat and mix well. Taste and adjust seasonings. The meat should have a pleasantly sweet-sour flavor.
• Pour the meat mixture into a greased casserole dish and smooth out the top. Lay the bay leaves over the meat in a decorative pattern and press down lightly to make them stick. Bake uncovered for 30 minutes.
• Beat the eggs with the reserved bread-soaking milk. After the meat has baked for 30 minutes, pour the egg-milk mixture over the top of the meat and bake for another 15-20 minutes, or until the custard is set and lightly browned.
• Remove from the oven and serve hot with Recipe #456514 and mango chutney.
• VARIATIONS:.
• Add a couple tablespoons of mango chutney or apricot preserves to the meat if you like. A grated apple is also sometimes added.
• Stir a handful of toasted, slivered almonds into the meat mixture before cooking, or garnish the finished dish with toasted almonds.
• One or two beaten eggs can also be stirred into the meat mixture if you like.
• Substitute lemon leaves for the bay leaves if you can find them.
• Use ground lamb in place of the beef.

LAMB BOBOTIE RECIPE

Steps:

• Heat the oil in a large pan and fry the chopped onions till tender.
• Add the garlic and spices and fry for 2 minutes. Save for later.
• Season the lamb and cook in a hot pan. Continue to cook the meat until brown and remove from the heat.Strain off the juices from the meat into another pan.
• Add the cooked mince to the onion and spice mix.
• Heat the juices with the jam, sultanas and chutney until reduced to a thick sauce.
• Add the cooked lamb mix to the sauce and transfer to an oven dish.
• Beat the eggs with the milk, season and pour over the lamb. Top with a few whole bay leaves.
• Bake at 180°C until custard is golden.
• Serve with golden turmeric rice, fresh coriander, apricot chutney.

BOBOTIE

Steps:

• For lamb: Preheat oven to 350 degrees F.
• Melt butter in large skillet over medium heat.
• Add onion and garlic.
• Saute until translucent, about 7 minutes.
• Add lamb, curry powder and spices.
• Cook 5 minutes, stirring frequently.
• Add tomato, almonds and jam.
• Continue until lamb is cooked, stirring occasionally, about 7 minutes more.
• Season.
• Drain off fat.
• Transfer lamb to 2-quart soufflé dish.
• For custard: Whisk all ingredients together in medium bowl.
• Pour over lamb.
• Bake until custard sets, about 50 minutes.
• Serve immediately.

BOBOTIE

Steps:

• Set the oven at 160°C (325°F). 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, sultanas (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 200°C (400°F). Mix together the topping milk, eggs and salt (you may require extra topping if you've used a very large casserole), pour over and bake uncovered for a further 15 minutes until cooked and lightly browned. Serve with Yellow Rice and Blatjang .

BEEF BOBOTIE

Steps:

• Preheat oven to 340 F/ 170 C.
• Enjoy!

BOBOTIE

Steps:

• First off, in a large saucepan, heat the olive oil and saute the onion and garlic.Add the beef mince and brown - you can add ½ cup of water to help with the browning of the meat. This will take about 10 minutes.In a mixing bowl combine the curry powder, turmeric, salt, black pepper, lemon juice, jam, chutney, sugar, tomato sauce and soaked bread. Mix until combined.Add the sauce to the browned meat, and simmer for 30 minutes, mixing through regularly.Transfer the meat to an oven safe baking dish.In a mixing bowl - combine the eggs, milk and seasoning. Gently pour the egg mixture over the meat and add the bay leaves.Bake for 30 - 40 minutes at 180 degrees Celsius until the egg has set.Serve with yellow rice, sweet pumpkin and green bean mash.Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to ourEditor's Weekly newsletter.