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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 tbsp. oil
1/2 tbsp. butter
17-1/2 oz. mince (combination of beef and lamb)
2 onions, chopped
2 cloves crushed garlic
1 cup grated carrot or apple
Spices:
2 tsp. curry powder
1 tsp. coriander
1/2 tsp. ginger
1/2 tsp. mixed herbs
1 tsp. turmeric
1/2 tsp. cinnamon
1 tsp. sugar
1 pinch red chili powder or cayenne pepper
Seasonings:
1 tbsp. salt
1/4 tsp. pepper
1 tbsp. wine vinegar
2 slices white bread
2 bay or lemon leaves
Topping:
1 cup sour cream or
1/2 cup cream AND
1/2 cup yogurt
1/2 tsp. salt
1 pinch pepper
2 eggs
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Directions:
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Stir-fry the mince in the oil and butter until loose and crumbly, using a fork. Add the chopped onion and stir-fry until limp and glazed. Add the garlic, grated carrot and spices. Continue cooking very briefly to develop all flavours. Season with salt, pepper and wine vinegar or lemon juice to taste. Soak white bread in water, lightly squeeze out water and mash with a fork, then add to mixture. Spread the mixture into a flat ovenproof dish. Tuck the bay or lemon leaves into the mixture.
Beat together all the ingredients for the topping with a fork. Pour the topping over the bobotie and bake uncovered at 190 C (375 F) for 35 minutes until the custard topping is firm and golden-brown.
Serve with yellow rice, chutney, sliced bananas and a diced tomato and onion sambal.
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Comments from mozie
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Another South African favorite!
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