A recipe from the Good Food collection.
Ingredients
2 tablespoons butter
1 large onion, finely chopped
2 garlic cloves, crushed
1 teaspoon grated fresh ginger
1 granny smith apple, peeled and chopped
2 tablespoons mild Indian-style curry powder
1 teaspoon ground cumin
600 g (1 lb 5 oz) minced (ground) lamb
2 slices of white bread, soaked in 60 ml (2 fl oz/¼ cup) milk
1 tablespoon soft brown sugar
60 g (2¼ oz/½ cup) raisins
2 tablespoons slivered almonds
2 tablespoons lemon juice
3 eggs
250 ml (9 fl oz/1 cup) milk
1 bay leaf
mango chutney, to serve
green salad, to serve
Method
1. Preheat the oven to 180°C (350°F/Gas 4).
2. Melt the butter in a 3 litre (105 fl oz/12 cup) flameproof casserole dish over medium heat. Add the onion, garlic and ginger and sauté for 5 minutes, or until the onion has softened. Add the apple, curry powder and cumin and sauté for another 3 minutes, or until fragrant. Remove from the heat and leave to cool slightly.
3. Put the lamb and soaked bread in a bowl and mix well, using your hands. Add the sugar, raisins, almonds, lemon juice and two of the eggs. Add the onion mixture, reserving the casserole dish. Season with sea salt and freshly ground black pepper and mix together well.
4. Spoon the lamb mixture into the casserole dish, pressing down firmly and smoothing the surface even. Bake for 30 minutes, or until cooked through.
5. Beat the milk and the remaining egg in a small bowl until well combined. Remove the casserole from the oven and use the fork to create small holes on the surface of the lamb mixture. Pour the milk mixture over and place the bay leaf on top. Bake for a further 20–25 minutes, or until the topping has set and is golden.
6. Slice the hot bobotie, or spoon onto plates. Serve with mango chutney and a green salad.