There’s nothing better than homey Bobotie – try this recipe for a version using Lamb and Lentils
1 Tbsp olive oil
1 Tbsp butter
500g lamb mince
2 medium-sized onions, chopped
1 clove garlic, minced
1 apple, peeled, cored and grated
1 tsp grated fresh ginger
2 tsp medium curry powder
1 tsp ground coriander
1 tsp turmeric
½ tsp ground cinnamon
½ tsp dried chilli flakes
½ tsp each of dried mixed herbs
1 Tbsp chutney
½ tsp salt
pinch of freshly ground back pepper
1 Tbsp lemon juice
2 slices wholewheat bread, soaked in water, lightly squeezed and mashed with a fork
½ cup seedless raisins
1 x 400 g can lentils, drained
2 Tbsp flaked almonds
2 bay leaves
Baked egg topping:
1 cup milk
½ tsp salt
pinch of freshly ground black pepper
Preheat the oven to 190 °C and grease an ovenproof dish well. I prefer a slightly smaller dish that makes a deeper, moister bobotie.
Heat the oil and butter in a pan on medium-high heat and fry the mince, stirring often until loose and crumbly. Add the onions and fry until soft and translucent.
Add the garlic, apple, ginger, spices, herbs and chutney and continue cooking for another minute. Season with salt, pepper and lemon juice then add the mashed bread, raisins, lentils and almonds.
Spread the mixture in the ovenproof dish and insert the bay leaves.
Beat all the ingredients for the topping with a fork and pour over the top.
Bake uncovered for 30–35 minutes, or until the custard topping is firm and golden brown.
Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.