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2 pounds (1 kg) lean ground beef or mutton

2 onions, chopped (1/4” / 7mm dice)

2 tablespoons (30 ml) unsalted butter

2 tablespoons (30 ml) curry powder (mild or hot depending on personal preference)

2 teaspoons (10 ml) turmeric

1 clove of garlic, crushed

1 teaspoon (5 ml) grated fresh ginger (or 1/2 teaspoon powder)

2 tablespoons (30 ml) brown sugar

1 tablespoon (15 ml) soy sauce

2 slices white bread

1/2 pint (250 ml) milk (divided)

2 teaspoons (10 ml) lemon juice

8 dried apricots, finely chopped

a pinch of nutmeg

1 teaspoon (5 ml) allspice

1 oz (30g) chopped (or sliced) almonds

a pinch of pepper

3 eggs

3 bay or lemon leaves



Directions:



Preheat oven to 375°F (190°C).

Roughly shred bread and allow to soak in half the milk

In a large saucepan sauté onions in the butter until soft. Add curry powder, turmeric, garlic, ginger, sugar and soy sauce. Stir until all the liquid has evaporated. Remove from heat.

Mix in the meat, bread, onion-mixture, and the rest of the ingredients (except eggs, remaining milk, and leaves).

Spoon the mixture into a greased ovenproof dish and level the surface. Press leaves into the meat. (The dish should be around 10” x 12” (25 x 30 cm) or 12” (30 cm) round – for smaller dishes increase cooking time.)

Beat eggs and milk together and pour over the meat.

Bake around 45 minutes or until brown. Cover dish with lid or foil should the eggs brown too fast

Check for doneness – no signs of pink meat.

Remove leaves before serving with Yellow Rice with Raisins and Tomato and Cucumber Sambul.



Recipes for bobotie vary to the preference of the cook. Traditionally mutton is used but many prefer beef. This recipe uses ingredients that are easily obtained in most countries. It can be served with strong red wine – a South African cabernet sauvignon is perfect.



It is good idea to prepare double the amount required. The spices taste even stronger after a few weeks in the freezer. Freeze portions of bobotie and yellow rice together for easier portion-size reheating in a microwave oven.

Yellow Rice with Raisins



Bobotie is generally served with yellow rice with raisins. Any kind of rice can be used, but long grain rice that needs cooking for more than 10 minutes works better than instant rice or rice cooked in a microwave.



Cook rice as usual with water and salt but for every cup of uncooked rice, add:



2 teaspoons (10 ml) turmeric

1 cinnamon stick

2 tablespoons (30 ml brown sugar)

1 tablespoon (15 ml) butter (optional)



For the last 10 minutes of cooking, add 4 oz (100 ml) seedless raisins.



Remove cinnamon stick, fluff rice, and serve with bobotie.

Bobotie is one of those foods that you simply have to try during your stay in South Africa, or even if you don’t’ make it here. Bobotie is a traditional food of South Africans the world over, and is now becoming a tradition in other areas as well.



You will need:

1 kg( or 2,2 pounds) minced lamb

Cooking Wine

125ml milk

1 thick slice of white bread, crust removed and soaked in milk

2 chopped onions

Salt

1 tablespoon of curry

1 chili, chopped

½ cup vinegar

1 tablespoon of lemon juice

1 teaspoon of brown sugar

8 -10 crushed almonds (optional)

3 eggs

1 clove of garlic

6 bay leaves

1 orange, cut into wheels

1 lemon, cut into wheels

Oil for cooking



Day 1 Instructions:



Heat the oil in frying pan and add the garlic, onion and curry power. Cook over medium heat for three minutes, then add meat and wine. Fry until the meat is almost done.



Store this, in the fridge for 24 hours.



Day 2 Instructions:



Using your hands, squeeze the milk from the bread.



Remove meat from fridge. Add the bread, vinegar, lemon juice, sugar and chutney to the meat and spices. Fry for three minutes and then remove from heat.



Into a pie plate place three bay leaves, two wheels of orange and two wheels of lemon.. Now scoop the mince mixture into the dish. Decorate the sides of the dish with the rest of the lemon and orange wheels, wedging them between the mince and the sides of the dish.



Beat the eggs and 125ml milk, and pour over the meat. Put three bay leaves on top of dish. Cook uncovered for about 30 minutes at 160 Celsius.