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“A South African dish, this recipe is based on one from The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon. Serve with rice and chutney. The book I used spelled it "Bobotee", but I changed it to match the current 'Zaar names for this dish. Updated 11/5/11 to include OAMC freezing directions per Erindipity's request.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Soak bread in some milk. Squeeze until dry; reserving milk.
  3. Saute onions in butter.
  4. Add curry powder and continue to saute 1 minute.
  5. Add meat, sugar, salt, lemon juice, and almonds.
  6. Beat eggs; add half to meat mixture.
  7. Whisk other half into milk.
  8. Thoroughly mix bread into meat mixture; add stock.
  9. Put meat mixture into greased oven proof dish; smooth top.
  10. Pour egg mixture over; top with bay leaves. Bake in oven 30 minutes or until set.
  11. Serve with rice and chutney.
  12. TO FREEZE:
  13. Complete through step 10. Allow to cool. Cover with foil. Freeze.
  14. TO SERVE:
  15. Thaw overnight. Bake at 350 for 15-30 minutes or until heated through. Serve with rice and chutney.

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