Description (Some HTML is OK)
The national dish of South Africa.
Makes 6 servings
- 500 g mutton or lamb mince
- 1 thick cut slice of white bread
- 375 ml (1½) cups milk
- 1 large onion chopped
- 1 tsp crushed garlic
- ½ tsp grated ginger root
- ½ tsp coriander, crushed
- ½ tsp cumin, crushed
- 2 tsp garam masala
- ½ tsp ground tumeric
- butter for frying
- 2 eggs
- juice of ½ lemon
- ½ tsp salt
- 1/3 cup, ± 50g, sultanas or raisins
- 1/3 cup, ± 50g, slivered almonds (optional)
- ⅓ cup Mrs Balls chutney
- 4 - 6 bay leaves
- ½ tsp ground coriander (optional)
Preparation (Some HTML is OK)
1. Soak bread in half the milk. Squeeze out and retain excess milk. Crumble bread and mix with mince together with garam masalar and tumeric.
2.Saute onion, garlic and ginger in butter with crushed coriander and cumin. Set aside when golden.
3. Braise meat until colour changes. Remove from heat then add fried onion, 1 egg, lemon juice, salt, half the remaining milk, sultanas, almonds and chutney. Mix well.
4.Pour mixture into greased oven dish. Beat together 1 egg and remaining milk and pour over meat mixture.
5. Press bay leaves or fresh lemon leaves into bobotie then sprinkle with ground coriander.
6. Bake at 180° C until golden brown (±45 minutes). Serve with yellow rice and salad.