Bobotie from Boschendal Manor House The Best Recipes

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Bobotie from Boschendal Manor House

"This proper bobotie recipe is made on the unique Boschendal Manor Vineyard in Boschendal, South Africa."

Ingredients :

1 slice day-vintage bread
1 cup milk
2 tablespoons vegetable oil
2 large onions, chopped
2 cloves garlic, minced
1 tablespoon curry powder
2 kilos ground lamb
half of cup raisins
4 (2 inch) pieces lemon zest
12 blanched almonds, chopped
1/four cup lemon juice
3 tablespoons mango chutney, chopped
1 egg
1 tablespoon white sugar
1 teaspoon salt
half of teaspoon ground black pepper
1/2 teaspoon floor turmeric
1 egg

Instructions :

Prep : 35M	Cook : 8M	Ready in : 2H

Preheat oven to 350 stages F (one hundred seventy five ranges C). Butter a 2 quart baking dish. Place the bread in a shallow dish, and pour the milk overtop, permitting it to soak in.
Heat the vegetable oil in a skillet over medium-high heat. Stir inside the onion and garlic, and cook till gently browned, approximately five mins. Reduce the warmth to medium-low, and stir inside the curry powder. Cook and stir for 2 mins, then set the skillet aside to cool.
As the onion mixture cools, integrate the ground lamb, raisins, lemon zest, almonds, lemon juice, chutney, and 1 egg in a large bowl. Squeeze excess milk from the slice of bread, and add the bread to the lamb mixture; reserve the closing milk. Season with sugar, salt, pepper, and turmeric. Add the onions to the lamb mixture, and mix till nicely mixed. Scrape the combination into the organized baking dish, and stage the top.
Bake within the preheated oven for 1 hour. Beat the last egg with the ultimate milk, and pour calmly over the top of the casserole. Return the casserole to the oven, and continue baking till the custard has set and the pinnacle is golden brown, 15 to 20 minutes.

Notes :

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