Bobotie
By WLR's Food Information Executive, Laurence Beeken
Similar to moussaka, this traditional South African baked lamb dish is sure to be a hit with the whole family. Pronounced ba-boor-tea, it is a delicious mixture of seasoned meat and dried fruit topped with a golden custard.
Ingredients
| 2 slices | White Bread |
| 25g | Salted Butter |
| 2 medium | Onions |
| 2 cloves | Garlic |
| 1kg | Extra Lean Lamb Mince |
| 30g | Madras Curry Paste |
| 1 tsp | Mixed Herbs |
| ½ tsp | Ground Cloves |
| ¼ tsp | Allspice Powder |
| 30g | Spicy Peach Chutney, Waitrose |
| 30g | Sultanas |
| 6 | Dried Bay Leaves |
| 1 tsp | Table Salt |
| ½ tsp | Freshly Ground Black Pepper |
| 300ml | Semi Skimmed Milk |
| 2 | Large Eggs |
| ¼ tsp | Table Salt |
| ¼ tsp | Freshly Ground Black Pepper |
Method
- Preheat the oven to 180°C (350°F, Gas Mark 4)
Pour cold water over the bread and set aside to soak.
Peel and crush the garlic, peel & chop the onion. - Fry the onions in the butter, stirring regularly until they are soft and starting to colour. Add the garlic and minced lamb and stir well.
- Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and a good serving of ground black pepper.
- Cover and simmer for 10 mins. Squeeze the water from the bread, then add to the meat mixture stirring until fully incorporated. Tip into an oven proof dish (23 x 33cm and about 5-6cm deep), press the mixture down well and smooth the top.
You can make up to 1 day in advance to improve the flavour. - For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake in the preheated oven for 35-40 mins until the topping is set and golden.
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Recipe Info
| Preparation Time | 30 mins |
|---|---|
| Cooking Time | 40 mins |
| Serves | 6 |
Nutrition Data per Serving
| Calories (kcal) | 406.2 |
|---|---|
| Carbohydrate (g) | 18.3 |
| Protein | 46.3 |
| Fat (g) | 16.6 |
| Fibre (g) | 1.6 |
| Fruit and Veg | 0.9 |
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