Bobotie

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Bobotie
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The lemon juice, the fruit, and the spiciness of the chile adds a real flavor dimension to this South African ground meat dish. I have no idea where the recipe title came from. Serve this dish with the rice and a fruit salad.

Ingredients


  • 3 tablespoons vegetable oil

  • 1 pound lean ground lamb

  • 1 onion, finely chopped

  • 1 1/2 tablespoons curry powder

  • 4 large garlic cloves, minced

  • 1/2cup raisins

  • 1/4 cup fresh lemon juice, strained

  • 1 tablespoon apricot preserves

  • 3/4 cup dried apricots, coarsely chopped

  • 1 tablespoon minced jalapeño chile

  • 1/2  teaspoon salt

  • 2/3 cup half and half cream

  • 1/2 cup fine dry white breadcrumbs (about 1 slice)

  • 1 cup milk

  • 2 eggs

  • 1/4 teaspoon salt

  • Freshly cooked rice



Instructions


Heat the oil in large skillet over medium high heat. Add the ground meats and cook until no longer pink, breaking up with a fork, about 5 minutes. Add the onions and stir until lightly browned, about 3 minutes. Drain off all fat. Add the curry and garlic and stir for 2 minutes. Add the raisins, lemon juice, preserves, apricots, chile, and salt and stir until the mixture thickens and most of the lemon juice evaporates, about 5 minutes. Mix in the half and half and breadcrumbs. Cool completely.

Preheat oven to 350 degrees F. Transfer the mixture to a 7 by12 inch ovenproof glass baking dish. Whisk the milk with the eggs in a small bowl until thick and add the salt. Pour this over the meat mixture. Bake until custard topping is set, 35 to 45 minutes.

Serve immediately with the rice.

Servings
4
Servings
4
Bobotie
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The lemon juice, the fruit, and the spiciness of the chile adds a real flavor dimension to this South African ground meat dish. I have no idea where the recipe title came from. Serve this dish with the rice and a fruit salad.

Ingredients


  • 3 tablespoons vegetable oil

  • 1 pound lean ground lamb

  • 1 onion, finely chopped

  • 1 1/2 tablespoons curry powder

  • 4 large garlic cloves, minced

  • 1/2cup raisins

  • 1/4 cup fresh lemon juice, strained

  • 1 tablespoon apricot preserves

  • 3/4 cup dried apricots, coarsely chopped

  • 1 tablespoon minced jalapeño chile

  • 1/2  teaspoon salt

  • 2/3 cup half and half cream

  • 1/2 cup fine dry white breadcrumbs (about 1 slice)

  • 1 cup milk

  • 2 eggs

  • 1/4 teaspoon salt

  • Freshly cooked rice



Instructions


Heat the oil in large skillet over medium high heat. Add the ground meats and cook until no longer pink, breaking up with a fork, about 5 minutes. Add the onions and stir until lightly browned, about 3 minutes. Drain off all fat. Add the curry and garlic and stir for 2 minutes. Add the raisins, lemon juice, preserves, apricots, chile, and salt and stir until the mixture thickens and most of the lemon juice evaporates, about 5 minutes. Mix in the half and half and breadcrumbs. Cool completely.

Preheat oven to 350 degrees F. Transfer the mixture to a 7 by12 inch ovenproof glass baking dish. Whisk the milk with the eggs in a small bowl until thick and add the salt. Pour this over the meat mixture. Bake until custard topping is set, 35 to 45 minutes.

Serve immediately with the rice.

Servings
4
Servings
4
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