Bobotie in a pot

Recipe from: 7/3/2003 12:00:00 AM

Ingredients 21
Servings 8
Time

Ingredients

  • 375
    ml
    brown lentils, sorted and rinsed
  • salt to taste
  • 2
    slices bread, crusts removed
  • 150
    ml
    water or milk
  • 500
    ml
    dried mince
  • 2
    onions, sliced into rings
  • 2
    garlic cloves, crushed
  • oil
  • 15
    ml
    mild curry powder
  • 5
    ml
    turmeric
  • 5
    ml
    ground coriander
  • 3
    ml
    cumin
  • 45
    ml
    white grape vinegar
  • 60
    ml
    chutney
  • 15
    ml
    Worcestershire sauce
  • 7
    ml
    salt
  • freshly ground black pepper
  • 60
    ml
    seedless raisins
  • Topping
  • 3
    eggs
  • 180
    ml
    milk
 

Method

 
Cook the lentils in water until tender.
Seson to taste. Drain and set aside.
Soak the bread in the water or milk and set aside.
Hydrate the mince (see recipe below) and set aside for a few minutes to let it absorb the moisture.
Meanwhile fry the onions and garlic in heated oil in a flat-bottomed pot until soft.
Add the spices and stir-fry until just done.
Add the remaining ingredients, including the lentils nd bread.
Simmer for a few minutes, then smooth the top until even.
Topping
Beat the eggs and milk and pour over the mince mixture.
Cover and place a few coals on the lid.
Leave for about 10 minutes or until the egg mixture has set and is cooked.
Serve with extra chutney and rice.

To make dried mince
Preheat oven to 100 °C. Season lean mince with salt and pepper only. Fry in a heated pan without oil until cooked and all the moisture has evaporated. Spoon in a thin layer on baking sheets, spreading evenly. Place the mince in the oven for 3 to 4 hours until dry but not burnt.
To hydrate: add 250 to 375 ml boiling water to every 250 ml used and leave until hydrated. Season to taste and use as desired.
1 kg raw mince makes 500 g dried mince.

 

Read more on: beef
 

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