Bobotie
Source of Recipe
Foods of the World
Recipe Introduction
2007 3rd place ribbon:
appearance: 39/40; texture: 19/20; flavor: 36/40 (a little heavy on the curry and bay leaf)
List of Ingredients
1 slice 1" thick white bread, broken into bits
1 cup milk
2 lbs. ground lamb
1 1/2 cups chopped onions
1 tsp minced garlic
2 T curry powder
1 T brown sugar
1 t salt
1/2 t pepper
1/4 cup lemon juice
3 eggs
1 medium apple, peeled, cored and finely chopped
1/2 cup seedless raisins
1/4 cup blanched almonds, chopped
4 bay leaves
Recipe
Combine bread and milk in small bowl and let the bread soak for 10 min.
Saute lamb in heavy skillet, stirring constantly and mashing any lumps with back of spoon until all traces of pink gone.
Transfer meat to dish with slotted spoon.
Drop in onions and garlic.
Stirring frequently, cook for 5 min. until onions soft.
Drain out lamb fat.
Add onion and garlic to lamb mixture in pan along with curry, sugar, salt and pepper and stir for 1-2 min.
Stir in lemon juice and bring to boil. Pour mixture into bowl of lamb.
Drain bread in sieve and squeeze bread dry.
Reserve drained milk.
Add bread, 1 of eggs, apple, raisins and almonds to lamb.
Knead until well combined.
Pack mixture loosely into 3 quart souflee dish, smoothing the top.
Tuck in bay leaves.
Beat remaining 2 eggs with reserved milk.
Slowly pour evenly over meat and bake in middle of oven at 300 for 30 min.
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