Name: Lamb bobotie with yoghurt
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8 servings
Cuisine: Ingredients
Ingredients: 2.00 onion chopped; 30.00 ml oil; 1.00 kg lamb mince; 15.00 ml curry powder mild; 2.00 slices bread white, crusts removed; 350.00 ml yoghurt Greek; 3.00 eggs; 60.00 ml sultanas; 125.00 ml apricots soft, dried, and chopped; 1.00 apples peeled and grated; 125.00 ml almonds flaked and toasted; 30.00 ml jam apricot; 30.00 ml lemon juice or vinegar; 4.00 salt and freshly ground black pepper to taste; 3.00 bay leaves

Recipe Disclaimer

Tap for method

Ingredients (15)

2.00	onion — chopped
30.00 ml	oil
1.00 kg	lamb mince
15.00 ml	curry powder — mild
2.00 slices	bread — white, crusts removed
350.00 ml	yoghurt — Greek
3.00	eggs
60.00 ml	sultanas
125.00 ml	apricots — soft, dried, and chopped
1.00	apples — peeled and grated
125.00 ml	almonds — flaked and toasted
30.00 ml	jam — apricot
30.00 ml	lemon juice — or vinegar
4.00	salt and freshly ground black pepper — to taste
3.00	bay leaves

Tap for ingredients

Method:

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.