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Bobotie

Casseroles

Ingredients

  • 500 g mutton or steak mince
  • 1 thick slice 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 curry powder
  • ½ tsp ground tumeric
  • butter or oil for frying
  • 2 eggs
  • juice of 1/2 lemon, about 15 ml
  • 1/2 tsp salt
  • 1/3 cup, ± 50g, sultanas or raisins
  • 1/3 cup, ± 50g, slivered almonds (optional)
  • 1/3 cup chutney
  • 2 - 3 bay leaves
  • ½ tsp ground coriander (optional)
     

Method

  1. Soak bread in half the milk. Squeeze out and retain excess milk.
  2. Braise meat in a little bit of oil until the colour changes. Put aside.
  3. Reduce the heat; saute onion, garlic and ginger in butter with crushed coriander and cumin.
  4. Crumble the bread, mix together with curry powder and tumeric and add to the onion mixture. Fry until golden.
  5. Remove from heat then add the meat, 1 egg, lemon juice, salt, half the remaining milk, sultanas, almonds and chutney. Mix well.
  6. Pour mixture into greased oven dish. Beat together 1 egg and remaining milk and pour over meat mixture.
  7. Press bay leaves or fresh lemon leaves into bobotie then sprinkle with ground coriander.
  8. Bake at 180 C until golden brown (45 minutes). Serve with yellow rice and cooked vegetables.

Serves 4-6

 

 

 



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