Publications
Prep Time: 25
Servings: 8
Cooking Time: 45
Ingredients
- 2.00 - onions, chopped
- 30.00ml - oil
- 1.00kg - lamb mince
- 15.00ml - mild curry powder
- 2.00slices - white bread, crusts removed
- 350.00ml - Greek yoghurt
- 3.00 - eggs
- 60.00ml - sultanas
- 125.00ml - soft, dried apricots, chopped
- 1.00 - apple, peeled and grated
- 125.00ml - flaked almonds, toasted
- 30.00ml - apricot jam
- 30.00ml - fresh lemon juice or vinegar
- 4.00 - salt and freshly ground black pepper, to taste
- 3.00 - bay leaves
Method
yoghurt
Oven temperature: 180°C
1. Sauté the onions in hot oil until soft and transparent. Add the mince and loosen it with a large fork while it cooks so that it is crumbly. Stir in the curry powder as soon as the colour of the meat changes. Remove the saucepan from the heat.
1. Sauté the onions in hot oil until soft and transparent. Add the mince and loosen it with a large fork while it cooks so that it is crumbly. Stir in the curry powder as soon as the colour of the meat changes. Remove the saucepan from the heat.
2. Cut the bread into cubes and add them to 250ml yoghurt mixed with a beaten egg. Mix well, then mash the bread with a fork. Add to the meat and mix thoroughly.
3. Add the sultanas, apricots, apple, almonds, apricot jam, lemon juice or vinegar, and salt and black pepper. Mix all the ingredients through lightly with a large fork. Spoon the mixture into a greased ovenproof casserole dish and add the bay leaves. Bake for 30 minutes in a preheated oven at 180°C.
4. Beat the remaining yoghurt and eggs and pour this over the bobotie. Return to the oven for a further 15 minutes or until the top layer has set. Serve with basmati rice and chilli jam.
