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