Lamb bobotie with yoghurt

Recipe from: 3/1/2006 12:00:00 AM

Ingredients 15
Servings 8
Time 25

Ingredients

  • 2
    onions, chopped
  • 30
    ml
    oil
  • 1
    kg
    lamb mince
  • 15
    ml
    mild curry powder
  • 2
    slices
    white bread, crusts removed
  • 350
    ml
    Greek yoghurt
  • 3
    eggs
  • 60
    ml
    sultanas
  • 125
    ml
    soft, dried apricots, chopped
  • 1
    apple, peeled and grated
  • 125
    ml
    flaked almonds, toasted
  • 30
    ml
    apricot jam
  • 30
    ml
    fresh lemon juice or vinegar
  • 4
    salt and freshly ground black pepper, to taste
  • 3
    bay leaves
 

Method

45
 
Oven temperature: 180°C
1. Sauté the onions in hot oil until soft and transparent. Add the mince and loosen it with a large fork while it cooks so that it is crumbly. Stir in the curry powder as soon as the colour of the meat changes. Remove the saucepan from the heat.

2. Cut the bread into cubes and add them to 250ml yoghurt mixed with a beaten egg. Mix well, then mash the bread with a fork. Add to the meat and mix thoroughly.

3. Add the sultanas, apricots, apple, almonds, apricot jam, lemon juice or vinegar, and salt and black pepper. Mix all the ingredients through lightly with a large fork. Spoon the mixture into a greased ovenproof casserole dish and add the bay leaves. Bake for 30 minutes in a preheated oven at 180°C.

4. Beat the remaining yoghurt and eggs and pour this over the bobotie. Return to the oven for a further 15 minutes or until the top layer has set. Serve with basmati rice and chilli jam.

 

 

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