Lamb bobotie

Recipe from: 9/1/2006 12:00:00 AM

Ingredients 13
Servings 6
Time 30

Ingredients

  • 30
    ml
    sunflower oil
  • 2
    onions
  • 1
    kg
    lamb mince
  • 60
    ml
    seedless raisins
  • 60
    ml
    dried apricots
  • 2
    bread slices
  • 310
    ml
    buttemilk
  • 3
    eggs
  • 1
    peeled apple
  • 60
    ml
    flamed almonds
  • 30
    ml
    apricot jam
  • 30
    ml
    curry powder
  • 30
    ml
    lemon juice
 

Method

15
 

Heat oil in saucepan, add onion and cook until soft and translucent. Stir in mince and use a large fork to break up lumps. Remove from heat once brown.

Pour boiling water over raisins and apricots.Mix bread with one cup of buttermilk and one beaten egg, mashing together with a fork.
Add drained dried fruit, apple, almonds, jam, curry powder, lemon juice and salt and pepper to taste.
Turn into a suitably sized, oiled baking dish and spread evenly.

Curl bay leaves and tuck into mixture. Bake, uncovered at 180 degrees for thirty minutes.

Beat two eggs and turmeric together and set aside. Remove dish from oven and pour egg mixture on top.
Return to oven and cook for fiftine minutes until top has set and is golden brown in colour.

 

Read more on: lamb
 

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