2 Tbsp (30ml) Olive Oil & ½ Tbsp (8ml) Butter, for frying
500g Mince (a mixture of beef and lamb)
2 cloves Garlic, crushed
1 cup (250ml) grated Carrot or Apple
Aromatics- 1 Tbsp (15ml) Curry powder
1 tsp (5ml) Coriander
½ tsp (3ml) Ginger
1 tsp (5ml) Turmeric
½ tsp (3ml) ground Cinnamon
1 tsp (5ml) Sugar
Pinch Red Chilli or Cayenne
2 tsp (10ml) Garlix & Herb seasoning
1 Tbsp (15ml) Lemon juice
2 slices white Bread, soaked in Chicken stock, lightly squeezed, mashed with a fork
Bay or Lemon leaves
Topping- 1 cup (250ml) sour Cream or ½ cup (125ml each) fresh Cream and plain Yoghurt
2 extra large Eggs
Instructions
Preheat oven to 180°C.
Stir-fry onions in oil and butter until soft.
Add mince and stir-fry until crumbly. Add garlic, grated carrot, spices, sugar and chilli and fry for a little longer. Season with garlic and herb seasoning.
Add lemon juice and mashed bread, spoon mixture into a flat ovenproof dish and spread evenly.
Beat together all topping ingredients. Pour over bobotie.
Float a few bay leaves on top.
Bake uncovered for 35 minutes, until custard topping is firm and golden brown.
Serving
Suggestions
Serve with yellow rice, chutney, sliced bananas and a sambal of diced tomatoes and onion.
Originally Submitted
6/29/2010
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