Bobotie

"I inherited some South African recipes from cousins in Johannesburg. This is a classic. Very unusual and tasty. Edited to add: I do not purport to the recipe's authenticity, that is not for me to say, nor was it my intent on posting this recipe. I have merely had the pleasure of trying it at the home of a South African, and made it myself several times, and we much enjoy it. I suppose that there are countless variations on a theme. This is just one of them."
 
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photo by puppitypup photo by puppitypup
photo by puppitypup
photo by twissis photo by twissis
Ready In:
1hr 20mins
Ingredients:
19
Serves:
4-6
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ingredients

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directions

  • For lamb: Preheat oven to 350 degrees F.
  • Melt butter in large skillet over medium heat.
  • Add onion and garlic.
  • Saute until translucent, about 7 minutes.
  • Add lamb, curry powder and spices.
  • Cook 5 minutes, stirring frequently.
  • Add tomato, almonds and jam.
  • Continue until lamb is cooked, stirring occasionally, about 7 minutes more.
  • Season.
  • Drain off fat.
  • Transfer lamb to 2-quart soufflé dish.
  • For custard: Whisk all ingredients together in medium bowl.
  • Pour over lamb.
  • Bake until custard sets, about 50 minutes.
  • Serve immediately.

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Reviews

  1. Before baking insert 4-5 rolled up fresh lemon leaves. If no lemon leaves are available you may substitue Bay leaves but remember to remove them before serving. A better recipe for traditional Bobotie is listed under Curried Lamb Casserole with Raisins & Almonds#61315. I have made Bobotie for years and usually add the so-called "custard" only during the last 20 mins. of baking. This gives a much moister result - especially if you keep the dish covered during the first half hour or so. Traditionally this dish is accompanied by yellow rice and raisins(flavoured and coloured with turmeric) and served with chutney.
     
  2. this was just wonderful. the spices are very subtle, and i just loved the custard, it reminded me of pastitsio. the slivered almonds added a nice crubch-- everyone was wary about tasting it but once they did they like it too the 330 cooking temp is odd. after 50 mninutes the inside was still very liquid, so i turned the heat up to 350 and cooked it for 15 mins more-- i served this with hot sauce, so good
     
  3. Having had some bad experiences with lamb (countless years ago!) I've usually kept away from lamb recipes, but this one intrigued me, so . . . Followed the ingredients right down the ling & the directions, too (In the custard I DID use an apricot brandy, 'cause that's what I have on hand!), & this gave me a surprisingly WONDERFUL TASTE EXPERIENCE ~ MOST ENJOYABLE! Thanks for inticing me with your recipe! [Made & reviewed while touring Africa on the Zaar World Tour 4]
     
  4. Quite tasty. The ommission of bread makes for a good lower-carb option. I beat the egg whites stiff and added yokes, beat more. Ommitted almonds and preserves, 1st because I didn't have them, 2nd because I was not sure how preserves would taste--yes, pure fear... Otherwise everything the same. The result was a fluffy, delicious concoction. My husband especially LOVED it. I believe you could add different veggies to this recipe, without detracting its original flavor. Evelyn, l ike in SA, in Brazil we also have many variations of the same recipe (regional) and nobody claims to own the "correct" one! I really appreciate you sharing your cousin's recipe and am looking forward to try others you may post.
     
  5. We enjoyed this recipe, but I had a few problems with it. It was a little too spicy for us, and I think we would have liked it better without the brandy in the topping. Also, I cooked it for 1 1/4 hours and the topping still wasn't quite done. We served it over rice. Made for ZWT, please see my rating system as I rate tougher than most.
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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