Vivienne's Recipe for Bobotie
This typical South African recipe originally comes from Cape Malay. It is sweetish, spicy and has a wonderful color and smell. It is even better the day after it is prepared. This is the recipe most requested by guests who travel with Vivienne.
Ingredients
2 lbs. minced lamb/beef meat
2 slices of bread
2 onions
1 cup milk
2 eggs
1 tbsp. curry powder
1 1/2 tbsp. brown or white sugar
2 tsp. salt
1/2 tsp. pepper
1/2 tbsp. turmeric
2 tsp. ginger
2 tbsp. seedless raisins
4 lemon leaves/4 tsp. grated lemon rind
3 tbsp. chutney/apricot jam
2 tbsp. vinegar (optional)
2 tbsp. Worcestershire sauce (optional)
2 tbsp. tomato puree (optional)
Method
Chop onions finely. Saute until soft and golden. Add curry powder, ginger, sugar and turmeric. Add to meat and let it simmer until light brown and leave it to stand. Add apricot jam/chutney, tomato puree, vinegar and Worcestershire sauce. Soak the bread in the milk. Squeeze the milk out and crumble the bread. Mix all the ingredients together, except for 1 egg, 1/2 cup of milk and the lemon leaves. Place the mixture in a prepared dish, roll up the leaves and stick them upright into the mixture. Bake for 1 hour by medium heat at about 350 F if raw meat is used. Beat the egg and the 1/2 cup of milk and pour the mixture over the meat a half an hour before it should be taken out of the oven.
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