💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › africa › bobotie01.txt captured on 2022-06-11 at 21:48:18.
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1kg (2.25 lbs) ground beef or mutton (I make it with ground turkey) 2 medium onions, finely chopped 50g butter 30ml curry powder 10ml tumeric 1 clove of garlic, crushed 5 ml green ginger, chopped 1 green chilli, chopped 30ml brown sugar 2 slices bread 250ml milk 20ml apricot jam 10ml lemon juice 50g seedless raisins 10 dried apricots, chopped 1ml nutmeg 5ml allspice 30g flaked or chopped almonds salt to taste 6 lemon leaves or 2 bay leaves 3 eggs Makes 8 servings. 1. Preheat oven to 350F/180C. 2. Saute the onions in the butter till transparent. Add the curry powder, tumeric, garlic, ginger, chilli and brown sugar. Cook until all liquid has evaporated, then set aside. 3. Soak the bread in half the milk. 4. Mix the meat, bread, sauteed onion and all the remaining ingredients except the eggs, the remaining 125ml nilk and the lemon/bay leaves. Season with salt to taste. 5. Spoon into a shallow, greased, casserole dish, smooth the surface and press in the lemon or bay leaves. 6. Beat the remaining milk and eggs and pour over the meat. Bake for apporximately 45 minutes until golden and cooked through. 7. Serve with yellow raisin rice, chutney, dessicated coconut and tomato and onion sambal. (Tomato and onion sambal is essentially a mixture of finely chopped tomato and onion). That is the full traditional recipe. We normally have it with chutney and rice and I like to use a few extra bay leaves. If I can't get fresh ginger, I substitute a little ground ginger.