Serves 12
95 min
Traditional South African Bobotie
Recipe GLPR5e13b51b12d3f4
A classic South African spiced lamb casserole layered with a savory-sweet custard topping. This aromatic dish combines ground lamb with caramelized onions, curry spices, dried fruit, and toasted almonds, finished with a baked egg custard that creates a golden, creamy top. Traditionally served alongside fluffy white rice for an authentic African dining experience.
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Ingredients
2 large onions, finely chopped
2 large cloves garlic, crushed
2 tablespoons olive oil
1 tablespoon curry powder
1 slice day-old white bread
1 cup whole milk
2 large eggs
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon turmeric
1 juice of 1 large lemon
12 blanched almonds, chopped
1/2 cup raisins
4 pieces of lemon rind
2 pounds minced lamb
butter for greasing the baking dish
cooked white rice, for serving
Directions
Heat the olive oil in a large sauté pan over medium heat. Add the chopped onions and crushed garlic, cooking and stirring occasionally until they become light golden, about 5 to 7 minutes. Sprinkle the curry powder over the onion mixture, stir well to coat evenly, and continue cooking gently for 2 minutes more to bloom the spices. Remove from heat and set aside to cool slightly.
Place the day-old bread slice in a shallow bowl and pour the whole milk over it. Let it soak for a minute, then gently squeeze the bread to remove excess liquid, reserving the milk in a separate bowl. Discard the squeezed bread.
In a large mixing bowl, combine the cooled onion mixture with the minced lamb, raisins, chopped blanched almonds, lemon juice, lemon rind pieces, sugar, salt, black pepper, and turmeric. Mix all ingredients together thoroughly until evenly distributed, breaking up any lumps in the lamb. Do not add the eggs at this stage.
Preheat your oven to 350°F. Lightly butter the interior of a large baking dish. Transfer the lamb mixture to the prepared dish, pressing it down gently and evenly to create a compact, level surface.
Bake the lamb mixture, uncovered, at 350°F for 55 to 60 minutes, until the meat is mostly cooked through.
While the lamb mixture bakes, whisk together 1 of the 2 eggs with 1/8 cup of the reserved milk in a small bowl until well blended. When the initial baking time is complete, carefully remove the dish from the oven and evenly pour the egg-milk mixture over the top of the lamb mixture.
Return the dish to the oven and bake for an additional 15 to 20 minutes, until the custard topping is set and springs back slightly when lightly touched, and the surface is golden brown. The egg custard should reach an internal temperature of 160°F. Remove from the oven and allow to rest for 5 minutes.
Serve the bobotie directly from the baking dish or spoon portions onto individual plates, accompanying each serving with fluffy cooked white rice.
