- 6 slices white bread, crusts removed
- 325 ml SAFARI Seedless Raisins
- 125 ml SAFARI Dried Apricots, cut into very small dice
- 125 ml SAFARI Flaked Almonds (optional)
- 600 ml milk
- table salt
- 45 ml sunflower oil
- 1 large onion, finely chopped
- 2 large eating apples, peeled, cored, and finely chopped
- 30 - 45 ml (to taste) sugar
- 30 ml grated ginger root
- 30 - 45 ml (to taste) mild and aromatic curry powder
- 10 ml turmeric
- 10 ml ground cumin
- 1 kg lamb (or lean beef) mince
- ground white or black pepper
- 80 ml apricot jam (or fruity chutney if you like)
- 30 ml lemon juice
- 5 jumbo eggs
- 2.5 ml ground nutmeg
- 15 ml finely-grated lemon rind
- 6 fresh lemon or bay leaves (or 4 dried bay leaves)
- coriander leaves
- Tear the bread into small pieces and place in a bowl. Pour in sufficient milk to soak the bread (about 200 ml of the milk) and reserve the rest of the milk. Sprinkle 5 ml of the salt over the bread, stir well, cover and set aside until required.
- Heat the oil in a large saucepan. Add the onion and apple and sauté until golden then add the sugar and ginger and sauté briefly before adding the curry powder, turmeric and cumin. Stir-fry the mixture for a minute to cook out the floury taste. Add the mince and while it’s browning, break up the larger pieces with a fork. When lightly browned, add the almonds (if using) and sauté briefly before adding the milky bread mixture. Stir-fry until the bottom of pan becomes sticky. Now stir in the jam and lemon juice, scraping up all the browned bits from bottom.
- Remove the saucepan from the heat and stir in the raisins and apricots. Season the mixture well with salt and pepper and set aside to cool down a little before whisking in two of the eggs. Transfer the mixture to a large, deep oven-safe serving dish that’s been sprayed with non-stick spray and smooth out the top.
- Bake in the oven preheated to 180º C for 15 minutes. Now the meat is ready for the custard layer: whisk together the remaining milk and eggs, nutmeg and lemon zest. Pour the mixture over the back of a spoon onto the meat layer. Stick the lemon or bay leaves pointing upwards into the meat layer and bake for a further 20 minutes or until the custard is set,
- Remove the Bobotie from the oven and let it stand for 20 minutes to settle before serving it with yellow raisin rice and fruity chutney.
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