Bobotie
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
53
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2.5 tsp ml
Crushed Garlic1 tbsp
Curry Powder1 tsp
Ground Turmeric1 cup
Milk1
Egg2
Eggs2.5 tsp ml
SaltDirections:
1
Set the oven at 160°C (325°F)
2
Butter a large casserole
3
Heat butter and oil in a saucepan and fry the onion and garlic until translucent
4
Stir in the curry powder and turmeric, and cook briefly until fragrant
5
Remove the pot from the heat
6
Mix in the minced meat
7
Mix together the crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas (golden raisins) and almonds and mix in
8
Pile into the casserole and level the top
9
Roll up the leaves and bury them at regular intervals
10
Seal with foil and bake for 1 1/4 hours
11
Increase the oven temperature to 200°C (400°F)
12
Mix together the topping milk, eggs and salt (you may require extra topping if you've used a very large casserole), pour over and bake uncovered for a further 15 minutes until cooked and lightly browned
13
Serve with Yellow Rice and Blatjang
14
Set the oven at 160°C (325°F)
15
Butter a large casserole
16
Heat butter and oil in a saucepan and fry the onion and garlic until translucent
17
Stir in the curry powder and turmeric, and cook briefly until fragrant
18
Remove the pot from the heat
19
Mix in the minced meat
20
Mix together the crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas (golden raisins) and almonds and mix in
21
Pile into the casserole and level the top
22
Roll up the leaves and bury them at regular intervals
23
Seal with foil and bake for 1 1/4 hours
24
Increase the oven temperature to 200°C (400°F)
25
Mix together the topping milk, eggs and salt (you may require extra topping if you've used a very large casserole), pour over and bake uncovered for a further 15 minutes until cooked and lightly browned
26
Serve with Yellow Rice and Blatjang