Bobotie came to South Africa via Malaysia, and is a sort of savory bread custard with lots of ground lamb/beef, curry, fruit and nuts. Make sure the ground lamb/beef you use is very, very lean.
Cape Malay Bobotie
Total time 2-1/2+ hours
Cooking time 60 minutes
The Filling
1 lb beef/lamb, minced
2 eggs
2 slices white bread, stale with crusts removed
1 onion, thinly sliced
2 tbsp cooking oil
2 tbsp hot water
2 tbsp sugar
6 almonds - chopped
½ cup golden raisins
2 tbsp lemon juice
2 tsp curry powder
½ tsp ground cloves
1 tsp garlic, crushed
1 tsp turmeric
½ tsp salt
The Topping
1 egg, lightly beaten
½ cup milk
bay leaves or lemon leaves for garnishing
Pre-heat the oven to 325o F.
Soak the bread in water for 10 minutes, squeeze out the excess and then crumble.
In a large frying pan, heat the oil and braise the onion until golden.
Break the two eggs into a large bowl and beat lightly. Mix in the mince lamb/beef
Add the onion mixture from the frying pan, the hot water, lemon juice, crumbled bread, raisins, almonds, turmeric and sugar to the mince meat, mixing well.
Spoon the mixture into a well-greased, oven-proof dish and bake for 40 minutes, or until golden brown and then remove from the oven.
Topping
Combine the other egg with the milk and beat well.
Pour the mixture over the bobotie and arrange the bay/lemon leaves as garnish.
Return to the oven and bake at 350o F for 10 minutes, or until the topping is set.
Serve the Bobotie with a large salad and rice.
