Lamb Bobotie - A Cape Malay Meatloaf
From capedread 15 years ago
- 30 minutes to make
- Serves 6
The origins of Bobotie can be traced back to the eastern influence on South African culture. The Cape Malay society are famous for cooking this dish and it is usually served with yellow rice.
Ingredients
- 1 kg minced lamb shopping list
- 125ml milk shopping list
- 1 thick slice of white bread, crust removed and soaked in milk shopping list
- 2 roughly chopped onions shopping list
- butter shopping list
- salt shopping list
- 1 tablespoon of curry powder shopping list
- 1 chili, finely chopped shopping list
- ½ cup vinegar shopping list
- 1 tablespoon of lemon juice shopping list
- 1 teaspoon of brown sugar shopping list
- 1 tablespoon of chutney shopping list
- 8 -10 almonds shopping list
- 3 eggs shopping list
- 1 clove of garlic, crushed and finely chopped shopping list
- 6 bay leaves shopping list
- 1 orange, sliced in wheels shopping list
- 1 lemon, sliced in wheels shopping list
- oil for cooking shopping list
How to make it
- Heat the oil in frying pan and add the garlic, onion and curry power.
- Cook over medium heat for three minutes,
- add the mince meat. Fry until the meat is almost done,
- squeeze the milk from the bread.
- Discard milk and
- add the bread, vinegar, lemon juice, sugar and chutney to the mince.
- Fry for a minute or so and then remove from heat.
- Take a pie dish and place three bay leaves, two wheels of orange and two wheels of lemon at the bottom.
- Now scoop the mince mixture into the dish.
- shape into a slight mound
- Decorate the sides of the dish with the rest of the lemon and orange wheels, wedging them between the mince and the sides of the dish so that only a third protrudes.
- push the almonds into the mince.
- Beat the eggs and 125ml milk,
- pour over the meat.
- Put three bay leaves on top of dish.
- Place the dish uncovered in the oven and cook for about 30 minutes at 160 deg Celsius.
- Serve with a plain green salad or chopped tomato and onion, sprinkled with a little vinegar. Make sure you have some chutney near at hand. Serve piping hot with the yellow rice.
People Who Like This Dish 3
- elgab89 Toronto, CA
- lowcountrycook Mt Pleasant, SC
- auntybea Vernon, Canada
- capedread Peterborough. Cambridgeshire, GB
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The Rating
Reviewed by 3 people-
I like this recipe. Well, I love lamb... However, the condiments are very enticing - love the curry and chutney. A very exciting diversion from the boring and simple meatloaf.
elgab89
in Toronto loved it
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Sounds so delicious! I don't eat lamb, so I would switch that out, probably for pork, even though I know they probably didn't use pork! It would probably be better than using beef.
auntybea
in Vernon loved it
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