Ingredients2 h servings 371 cals
- Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Place the bread in a shallow dish, and pour the milk overtop, allowing it to soak in.
- Heat the vegetable oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until lightly browned, about 5 minutes. Reduce the heat to medium-low, and stir in the curry powder. Cook and stir for 2 minutes, then set the skillet aside to cool.
- As the onion mixture cools, combine 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 remaining milk. Season with sugar, salt, pepper, and turmeric. Add the onions to the lamb mixture, and mix until well combined. Scrape the mixture into the prepared baking dish, and level the top.
- Bake in the preheated oven for 1 hour. Beat the remaining egg with the remaining milk, and pour evenly over the top of the casserole. Return the casserole to the oven, and continue baking until the custard has set and the top is golden brown, 15 to 20 minutes.
Per Serving: 371 calories; 21.8 g fat; 20.8 g carbohydrates; 23.5 g protein; 122 mg cholesterol; 409 mg sodium. Full nutrition
ReviewsRead all reviews 4
My husband loves it. I used ground beef instead of lamb because that's what we had in the house. It was amazing.
Have had the original version at the Boschendal Winery in South Africa. This turned out great. As mentioned in an earlier review the liquid and fat needs to be poured off prior to adding the cus...
I have never had bobotie before, so I don't have anything to compare this dish to. I expected it to be sweet and complex in flavors and texture and that's exactly how it turned out. I used beef ...