Simply Beef and Lamb

Amy Dobson - North East Regional Winner

Amy Dobson

Bobotie

Serves 2
Preparation time:  15 minutes
Cooking time:  45 minutes

 

Ingredients:

For the Bobotie: 
250g lamb mince
75g wholemeal bread slices 
100ml milk
75g onion, peeled and finely chopped
15ml oil
5ml sugar
10ml curry powder
15ml  chutney
25g raisins
5ml lemon juice
30ml apricot jam
8 bay leaves
2 free range eggs, lightly beaten
8g slivered almonds
Pinch of pepper
For the Accompaniment:
100ml rice
2ml turmeric
25g raisins
75g broccoli, cut into pieces or florets

Method:

  1. Preheat oven to 180°C, Gas Mark 4
  2. Soak the bread in 50ml milk.
  3. Sauté the onion in a large pan with the oil.
  4. Combine the mince, onion, bread, sugar, curry powder, chutney, raisins, lemon juice, apricot jam and mix together in a bowl. Combine with half the egg mixture.
  5. Place the mixture into the greased pie dish, insert bay leaves and sprinkle with slivered almonds. Season with the pepper.
  6. Bake for 15 minutes.
  7. Add the remaining milk and egg and beat lightly. Remove mince dish from the oven and pour custard over the top, then bake for a further 30 minutes.
  8. Prepare the accompaniments; cook the rice, turmeric and raisins for 10 minutes and steam broccoli above.
  9. Remove bay leaves from the Bobotie and serve with yellow rice and broccoli.