South African Lamb Bobotie
Our take on the national dish of South Africa =)
Equipment
- Large Pan or Dutch Oven
- Casserole or Baking Dish
Ingredients
Main
- 1 tbsp Butter, unsalted
- ½ Sweet Onion, diced
- ¼ cup Carrots, peeled and minced
- 2 cloves Garlic, Minced
- 1 slice White Bread, crumbled Large slice, use another ½ slice if slices are small
- ¼ cup Half and Half
- 2 tsp. Curry Powder
- ½ tsp. Ground Coriander
- ½ tsp. Oregano
- ½ tsp. Ground Cumin
- ½ tsp. Dried Thyme
- 1 lb. Ground Lamb
- ½ Granny Smith Apple, minced or grated
- ¼ cup Golden Raisins Or sultanas if you can find them
- ¼ cup Dried Apricots, diced
- ¼ cup Fruit Chutney or Apricot Preserves
- ½ Lemon, juiced and zested
- 2 tsp. Worcestershire Sauce
- Salt and Pepper, to taste
Topping
- 2 Large Eggs
- ½ cup Half and Half or ¼ cup each of milk and heavy cream
- 4 Bay Leaves
Instructions
- Prep all ingredients as specified in the Main section of the recipe card. Preheat oven to 350°F.
- Mix together the bread with the half and half (from "main" section, not topping). Set aside.
- Over medium heat, melt the butter. Saute the onions and carrots for 3 - 4 minutes until the onions begin turning translucent, stirring occasionally. Stir in the garlic and cook for another 1 - 2 minutes, until fragrant.
- Stir in the spices (curry powder through dried thyme on the recipe card). Add the ground lamb, breaking up with a spoon and cook until browned. Drain off any excess fat and remove from heat.
- Stir in the remaining ingredients from the "Main" section of the recipe. Mix thoroughly and place in a greased baking or casserole dish.
- Press meat down into dish. Allow to cool for several minutes. While cooling, whisk together the eggs and remaining half and half. Place the egg mixture over the top of the beef (do not stir in as this will be the topping!).
- Bake for 40 - 45 minutes or until egg topping has set and begins to brown. Remove from oven and let cool for 5 minutes. Cut into portions and serve.
