Bobotie
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1slice white bread
- 1cup milk
- 1tablespoon unsalted butter
- 2tablespoons canola oil
- 1½cups finely chopped onion
- 2tablespoons curry powder
- 1tablespoon brown sugar
- Salt to taste
- Freshly ground black pepper to taste
- 2pounds coarsely ground lean lamb
- ¼cup lemon juice
- 3eggs
- 1Granny Smith apple, peeled and finely grated
- ½cup seedless raisins
- ¼cup slivered blanched almonds
- 4small bay leaves
Nutritional analysis per serving (8 servings)
922 calories; 89 grams fat; 43 grams saturated fat; 0 grams trans fat; 37 grams monounsaturated fat; 5 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 13 grams protein; 571 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees.
- Step 2
Combine the bread and milk in a small bowl, and let the bread soak for 10 minutes.
- Step 3
In a heavy saucepan melt the butter and the oil; then, stir in the onions and cook slowly until they are soft and translucent.
- Step 4
Add the curry, sugar, salt and pepper, and stir for about 30 seconds.
- Step 5
Stir in the lamb, and saute until well browned. Add the lemon juice, bring the mixture to a boil and remove from heat.
- Step 6
Drain the bread, and squeeze to dry it completely, reserving the drained milk.
- Step 7
Add the bread, one of the eggs, the apple, raisins and almonds to the lamb. Beat the mixture with a wooden spoon until the ingredients are well blended. Taste for seasoning.
- Step 8
Pack the mixture loosely into an ovenproof baking dish, and tuck the bay leaves underneath.
- Step 9
Whisk the remaining eggs with the reserved milk until it becomes frothy. Pour this mixture evenly over the meat, and bake in the middle rack of the oven for 30 minutes, until the surface has browned and is firm.
- Step 10
Serve directly from the pan.
- Traditionally, bobotie is served with yellow rice, a delicious side dish that is made with white rice, raisins, cinnamon and sugar. Turmeric or saffron is added to make it yellow.
Private Notes
Comments
I made this last night with ground lamb from my local purveyor. I followed the recipe exactly, using fresh bay leaves, and added 1/2 cup chopped dried apricots, because I have seen that in bobotie recipes. It was excellent. The spices are important, so if you don't like curry, make something else. Thanks, Marion, I remember when you were food editor of the Times.
My go to recipe for yellow rice (begrafnisrys): 1:1 1/2 ratio rice:water (you want it moist and fluffy) Salt 1 tsp turmeric 1 Tbsp butter 2 Tbsp white sugar Cinnamon sticks + ~1/2 tsp ground cinnamon 1/2 cup raisins or sultanas (regular raisins are good for the color, but sultanas are good for the sweetness) Bring all ingredients except rice and raisins to a boil. Add rice and raisins, cover, and simmer until water is mostly absorbed.
I've made this a few times now, always exactly as the recipe calls. I use half sweet curry and half spicy curry. It's so easy and delicious. Great for guests who aren't familiar with South African food.
I had an old recipe for bobotie that I loved and had not done for many years because it required a container with the mix to bake, in the oven, inside a water bath. This was dangerous to maneuver. Also the ingredients were ground beef and bananas instead of ground lamb and apple. The rest was similar. Imagine my surprise to find bobotie in the NYT!! Thank you very much! I cooked my recipe in the oven at 350 and it worked very well!!In a couple of weeks I will try your recipe.Thanks again!
My wife, who is from South Africa, said that there bobotie is often served with bananas on the side.
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