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Recipe for Bobotie

By Darina Allen
This South African recipe was given to us by Alicia Wilkinson from Silwood Kitchens in Cape Town.

Serves 8-10.

Generous 30ml (1fl oz) oil

1½ tsp butter

450g (1lb) fresh minced lamb

2 onions, chopped

2 cloves garlic, crushed

110g (4oz) grated carrot

2 tsp curry powder

1 tsp ground coriander

2½ tsp ground ginger

3 tsp finely-chopped herbs

1 tsp turmeric

½ tsp cinnamon

Sugar to taste - 1 tsp approx.

A piece of red chilli

1 tsp salt

1 tsp pepper

10g (½ oz) almonds, chopped

Some lemon leaves or ½ tsp finely grated lemon rind

Generous 15ml (½ fl oz) wine vinegar

2 x 2.5cm (1inch) slices of sandwich loaf, soaked in water, drained and squeezed dry

Topping:

250ml (9fl oz) buttermilk

2 large eggs, free-range and organic

Salt and freshly ground pepper

2½ teaspoons turmeric

Seasoning

Heat the butter and oil, add onion and garlic and cook until soft. Add mince and stir well, add grated carrot, spices, chilli, seasoning, chopped almonds and lemon rind. Stir well and continue to cook until the flavours mingle. Stir in the soaked and squeezed bread, and the wine vinegar. Mix well, taste and correct seasoning.

Put the meat into a shallow rectangular baking dish and smooth over.

Whisk all the ingredients together for the topping, check the seasoning and strain over the meat. Bake at once in a pre-heated oven 180C/350F/gas 4 until custard is set and golden.