Traditional South African Bobotie
Bobotie, the national dish of South Africa, is a hearty stew made from a mixture of spiced meat and dried fruit baked with a creamy, egg-based topping, and often served with rice. This recipe is an adaptation from Boschendal.
- 2 large onions, finely chopped
- 2 large cloves garlic, crushed
- 2 Tablespoons olive oil
- 1 Tablespoon curry powder
- 1 slice day-old white bread
- 1 Cup whole milk
- 2 eggs
- 1 Teaspoon sugar
- 1 Teaspoon salt
- 1/2 Teaspoon freshly ground black better
- 1/2 Teaspoon turmeric
- Juice of one large lemon
- 12 blanched almonds, chopped
- 1/2 Cup raisins
- 4 pieces of lemon rind
- 2 Pounds minced lamb
- Cooked white rice, for serving
In a sauté pan, heat the oil over medium heat. Add the onions and garlic and brown lightly. Add the curry powder, stir and cook gently for approximately two minutes. Remove from heat.
Separately, soak the bread in the milk and squeeze dry, saving the milk. In a large mixing bowl, add the onion mixture to the bread plus all remaining ingredients except one egg and the saved milk. Mix well.
Prepare a baking dish with butter. Evenly pack the Bobotie mixture into the prepared baking dish. Bake at 350 degrees Fahrenheit for one hour.
Remove the dish from the oven. Beat the remaining egg with 1/8 cup of the saved milk and pour over the top of the meat mixture. Bake an additional 15 to 20 minutes until the custard is set and the top is a golden brown. Serve with rice.