Bobotie is a traditional South African dish that is taken
with yellow rice and can be traced to the eastern influence on South African
culture. Especially from the malay society. Bobotie is not very hard to prepare
and now I will give you the whole process of its preparation for your
- Minced Lamb (1 KG)
- Milk 125Mls
- One thick slice white bread with the crust removed and soaked in milk
- 2 onions roughly chopped plus salt and butter
- Curry powder 1 tablespoon
- One piece of Chilli finely chopped( optional that’s if you like your food extra hot)
- Half a cup of vinegar
- Lemon juic 1 tablespoon
- Brown sugar 1 teaspoon
- One tablespoon Chutney
- 8 to 10 almonds crushed(optional)
- 2 tablespoons korma paste
- 3 Eggs
- One clove of Garlic finely chopped and crushed.
- Six Bay leaves
- One Orange sliced in Wheels
- One lemon Sliced in wheels
- Vegetable oil for cooking
- Heat some oil in a pan and add in the minced lamb to brown it and break larger lumps with a spoon. Add in the chopped garlic,onions, curry powder and some korma paste and cook on medium heat for at least 3 minutes.
- Add in the grated carrot, chutney and vinegar plus the raisins. Add in a little bit of water and let it simmer for 8 to 10 minutes until the raisins swell up and the carrot is soft. Add in some salt and black pepper to season.
- Now pour 125 mls of milk over your bread until it is saturated and mix the remaining milk & eggs together till well combined.
- Now mash the soggy bread into your minced lamb until it is no longer visible. Now add the mince mixture into an oven proof pyrex dish spreading evenly with a spoon. Pour the egg custard over your mince and put a bay leaf in the middle.
- Bake your mixture at 160 degrees celius for 25 to 30 minutes until your egg custard has settled.