Ingredients
For the bobotie
- 50ml/2fl oz olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 500g/1lb 2oz lamb mince
- 1 tbsp hot curry powder
- 1 lemon, juice and zest only
- 2 tbsp mango chutney
- 75g/2½oz sultanas
- 75g/2½oz toasted almonds
- 1 slice white bread, soaked in milk for 1 minute then squeezed dry
- salt and freshly ground black pepper
- 4 bay leaves
- 3 free-range eggs
- 150ml/5fl oz milk
To serve
- rice, cooked according to packet instructions
- chutneys of your choice
- yoghurt
Method
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Preheat the oven to 180C/375F/Gas 4.
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Heat half of the oil in a large frying pan over a medium heat. Add the mince and cook until brown. Tip the mince into a sieve and drain off any excess fat.
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Wipe the pan clean, add the remaining oil and fry the onions and garlic until softened. Return the mince to the pan.
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Add the curry powder, lemon juice and zest, mango chutney, sultanas, toasted almonds and soaked bread and stir well.
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Season with salt and freshly ground black pepper, then transfer everything into a greased soufflé dish or loaf tin.
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Stick the bay leaves into the mixture.
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Break the eggs into a bowl and whisk together with the milk. Pour the egg mixture over the meat mixture.
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Cover with tin foil and place into the oven to bake for 40 minutes, or until cooked through and the golden brown.
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Serve with rice, chutneys of your choice, yoghurt and any other curry-style accompaniments that take your fancy.
Source: BBC