Bobotie

MAKES 6 PORTIONS

30 ml (2 T) olive oil

2 onions, finely chopped

2 cloves garlic, finely crushed

15 ml (1 T) curry powder

5 ml (1 t) turmeric

5 ml (1 t) ground coriander

2.5 ml (½ t) ground cumin

5 ml (1 t) ground cinnamon

1 kg minced meat

Salt and freshly ground black pepper

30 ml (2 T) lemon juice

90 ml Ina Paarmans peach chutney

30 ml (2 T) soft brown sugar

30 ml (2 T) Worcestershire sauce

30 ml (2 T) tomato paste

2 slices bread, soaked in water and squeezed to remove water

250 ml (1 c) seedless raisins

2 grated apples

6 bay leaves

 

TOPPING

300 ml (+ 1¼ c) milk

3 eggs, beaten

Salt and freshly ground black pepper

 

1. Spray lasagne bowls/All-In-One Dish with Spray & Cook.
2. Heat the oil in a large saucepan.  Sauté the onions and garlic until soft and transparent.
3. Add the curry powder, turmeric, coriander, cumin, ginger and cinnamon and sauté for another minute.
4. Add the minced meat and braise until brown.  Season with salt and pepper.
5. Add the lemon juice, chutney, brown sugar, Worcestershire sauce and tomato paste.  Stir thoroughly.
6. Add the bead, raisins and grated apple.  Cook for 30 minutes.
7. Spoon the minced meat mixture into the lasagne bowls/All-In-One Dish.  Press the bay leaves into the meat mixture.
8. Now beat together the ingredients for the topping and pour over the minced meat mixture.
9. Bake for 40 minutes, or until the topping is done, set and golden brown.