Name: Lamb bobotie
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: African
Ingredients: 30.00 ml sunflower oil; 2.00 onion; 1.00 kg lamb mince; 60.00 ml raisins seedless; 60.00 ml apricots dried; 2.00 bread slices; 310.00 ml Buttermilk; 3.00 eggs; 1.00 apples peeled; 60.00 ml almonds flaked; 30.00 ml jam apricot; 30.00 ml curry powder; 30.00 ml lemon juice

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Ingredients (13)

30.00 ml	sunflower oil
2.00	onion
1.00 kg	lamb mince
60.00 ml	raisins — seedless
60.00 ml	apricots — dried
2.00	bread — slices
310.00 ml	Buttermilk
3.00	eggs
1.00	apples — peeled
60.00 ml	almonds — flaked
30.00 ml	jam — apricot
30.00 ml	curry powder
30.00 ml	lemon juice

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Method:

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.