13 December 2010

RECIPE: Traditional Cape Malay bobotie

Bobotie is probably one of my FAVOURITE dishes in the whole wide world! Nothing else tastes quite like it... A sweet symphony of chutney, raisins, lightly spiced curry and a hint of lemon - BEAUTIFUL!

Traditional Cape Malay Babotie
adapted from

1kg of lamb or beef mince
2 onions
4 slices of bread
250ml milk
2 eggs
1Tbs curry powder
1Tbs sugar
salt and pepper to taste
2tsp ground tumeric
2tsp ground cumin
2tsp ground corriander
juice and zest of 1 lemon
handful of raisins
bay leaves
50ml chutney
a stack of garlic
Preheat the  oven to 180C/350F. Fry onions in a pan until lightly coloured. Add the mince and fry until it starts to turn brown. In a bowl, soak the bread in the milk until soggy, press out excess milk and mash the bread. Mix all the ingredients together (except: eggs, 1Tbs milk, lemon and bay leaves). Place mixture into a casserole dish and press in the bay leaves allowing the ends to show. Bake the dish for an hour. Beat the eggs and the remaining milk. Pour over the top of the dish and bake for a further half hour.

I baked mine in little ramikins - change the cooking time to 30min then 15min with the egg mixture.

You can serve with yellow rice and chutney, desicated coconut, pickled beetroot, sambals like; banana and yoghurt, chopped tomato and onion... here I have served mine with yellow rice and a fresh beetroot and carrot salad with granadilla dressing.

2 Delicious Comments:

tyran said...

looks great, i want to eat this now.

Natalie said...

yum yum that looks scrumptous

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