RECIPE FOR BOBOTIE

Bobotie is not one of my favourite dishes, but I have received a few requests to post a recipe. Who am I to argue with Yummie Readers?

The origin of Bobotie can be traced back to the Malay slaves from Java, but I suspect that the current Cape Malay version has evolved since then.

The original recipe calls for dried apricots, but you can use chutney as is common in South Africa today

INGREDIENTS

1 kg minced lamb
125ml milk
1 thick slice of white bread, crust removed and soaked in milk
2 roughly chopped onions butter
Salt
1 tablespoon of leaf masala / curry powder (Cartrights Medium works well.)
½ cup vinegar
1 tablespoon of lemon juice
1 teaspoon of brown sugar
A handful of chopped dried apricots or 1 tablespoon of chutney
3 eggs
1 clove of garlic, crushed and finely chopped
6 bay leaves
1 orange, peeled and sliced in wheels
1 lemon, peeled and sliced in wheels
Oil for cooking

METHOD
Heat the oil in frying pan and add the garlic, onion and curry power. Cook over medium heat for three minutes, then add the mince meat. Fry until the meat is almost done, then using your hands, squeeze the milk from the bread. Discard the milk and add the bread, vinegar, lemon juice, sugar and apricots/chutney to the mince. Fry for a minute or so and then remove from heat.
In an oven-proof dish, place three bay leaves, two wheels of orange and two wheels of lemon at the bottom. Now scoop the mince mixture into the dish.
If you want to impress with presentation –which is half the meal - decorate the sides of the dish with the rest of the lemon and orange wheels, wedging them between the mince and the sides of the dish so that only a third protrudes.
Beat the eggs and 125ml milk, and pour over the meat. Put three bay leaves on top of dish. Place the dish uncovered in the oven and cook for about 30 minutes at 160 deg Celsius.

Serve with a plain green salad and yellow rice with slivered almonds and raisins.