Serves 4
60 min
H's South African Bobotie
Recipe GLPR4e242917b5b4a4
A classic South African spiced lamb casserole with apricots and raisins, topped with a savory custard topping. This aromatic dish combines turmeric, curry powder, and mixed herbs with a touch of apple and apricot jam, all baked until golden and set. Served with a creamy sour cream and egg custard topping studded with bay leaves.
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Ingredients
500 grams ground lamb
2 medium onions, chopped
60 ml butter
1 slice bread, crust removed
125 ml beef stock
15 ml garlic and ginger paste
15 ml apricot jam
2 cloves garlic, crushed
1 small apple, grated
15 ml curry powder
5 ml mixed herbs
5 ml turmeric
15 ml fresh lemon juice
125 ml chopped dried apricots and raisins
Salt and pepper to taste
250 ml sour cream
2 eggs
6 bay leaves
Directions
Preheat your oven to 180°C (350°F).
Heat a large frying pan over medium-high heat. Add the ground lamb and cook, breaking it up with the back of a fork, until it is well browned on all sides, approximately 8-10 minutes. Transfer the browned lamb to a plate and set aside.
In the same pan, melt the butter over medium heat. Add the chopped onions and sauté until they become translucent and glassy, about 5 minutes. Return the browned lamb to the pan.
Remove the crust from the bread and soak it in the beef stock until softened. Add the soaked bread to the lamb mixture and stir well, breaking up any lumps to ensure the bread is fully incorporated and the mixture is smooth.
Add the garlic and ginger paste, apricot jam, crushed garlic, grated apple, curry powder, mixed herbs, turmeric, lemon juice, and the mixture of dried apricots and raisins to the lamb. Season with salt and pepper to taste and mix thoroughly until all ingredients are well combined.
Transfer the lamb mixture to a casserole dish and spread it evenly.
In a bowl, whisk together the sour cream and eggs until smooth and combined. Pour this custard mixture evenly over the lamb filling.
Push the bay leaves into the top of the mixture, distributing them evenly.
Bake uncovered in the preheated oven for 30-40 minutes, until the custard topping is set and golden brown. The eggs should reach an internal temperature of 160°F (71°C) to ensure food safety.
