Bobotie is a South African dish that's been influenced by the Dutch and Malaysians. It's a sort of a sweeter version of shepherd's pie with added curry powder, chutney and dried fruit.
1 person made this
2 slices stale bread
3 tablespoons olive oil
2 tablespoons butter
2 cloves garlic
2 to 3 tablespoons curry powder
500g lamb mince
salt and freshly ground black pepper
4 tablespoons white wine vinegar
3 tablespoons mango chutney
2 tablespoons apricot jam
1 tablespoons Worcestershire sauce
6 dried apricots, sliced
2 tablespoons toasted flaked almonds
2 eggs, beaten
4 bay leaves
Method Prep:5min › Cook:15min › Extra time:30min › Ready in:50min
Preheat oven to 180 C / Gas 6. Lightly grease a large baking dish.
Place the slices of stale bread in a deep plate; pour milk on top and set aside until bread soaks up liquid.
Heat oil and butter in a pan over medium low heat; stir in onion and garlic and cook until softened, about 1 or 2 minutes. Stir in curry powder until well combined.
Add lamb mince and cook until browned; stir in salt, pepper, vinegar, chutney, jam, Worcestershire sauce, raisins, apricots and flaked almonds. Stir in one of the beaten eggs and soaked bread; spoon mixture into prepared baking dish.
Mix remaining beaten egg, milk, salt and pepper together; pour on top of lamb mixture and arrange bay leaves on almonds on top.
Cook bobotie in the middle shelf of preheated oven for 30 to 35 minutes, or until top is golden brown and bobotie is firm.