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Bobotie
- Prep time:
- 20 mins
- Cook time:
- 50 mins
- Serves:
- 4-6
Rachel Allen’s version of this satisfying South African dish with minced lamb and a savoury custard topping is quick to throw together for a warming winter supper
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Ingredients
For the filling
- 2 tbsp Butter
- 1 large Onion, chopped
- 2 medium Carrots, grated
- 2 cloves Garlic, crushed
- 2 tsp fresh ginger, grated
- 1 tsp ground Coriander
- 1 tsp ground Cumin
- 0.5 tsp Turmeric
- 450g minced lamb
- 25 g blanched flaked Almonds
- 50 g raisins or sultanas
- 1 heaped tsp chopped Parsley
- 1 heaped tsp Thyme, leaves only
- 1 heaped tsp chopped Chives
- 1 Bay leaves
- 1 tsp Salt
- 1 tsp white Sugar
- 2 slices white bread, soaked in 2 tbsp milk and 2 tbsp vinegar
For the topping
Method
1. Preheat the oven to 180C/gas 4.2. For the filling: melt the butter in a wide, heavy-based pan over a low-medium heat and stir in the onion, carrots, garlic, ginger and the ground spices. Cover the pan and cook gently for 5 minutes, until the vegetables have softened.
3. Increase the heat to high and stir in the mince. Cook, stirring occasionally, for about 5 minutes, or until all the mince is browned.
4. Stir in the almonds, raisins, herbs, salt, sugar and the soaked bread, along with any excess milk and vinegar.
5. Season generously with freshly ground black pepper then tip the filling into a large ovenproof dish and set aside.
6. For the topping: whisk the eggs in a medium bowl, stir in the milk and turmeric and season with salt and freshly ground black pepper.
7. Pour the topping through a sieve over the meat in the dish. Put straight into the oven and bake for about 30-40 minutes, or until the topping is set and golden and the filling is bubbling hot.
8. Serve the bobotie straight from the dish.
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Latest Comment
View all comments (4)Nor that it makes any difference to the winner, but this dish scored 8 from Roger and 7 apiece from Sophie and Tom, making a total of 22 by my calculation, not the 21 listed in the final countdown!!
Quite delicious !
rachel, your a star :)
It was nice to see Rachel making Bobotie on Market Kitchen - and for information - this is a dish from the Malay influence of the Cape Colourds - the Malay slaves brought in by the Dutch. Rachel made a few Omissions of important ingredients. Although she has a bay leaf in her ingredients here, she never memntioned using them in the program. Bay leaves or lemon leaves are put in the meat mixture. Chutney is also added to the meat mixture, and if not used then fruit such as apricots - usually dried and chopped - or apples or quinces are added with vinegar and muscavardo sugar. to fill out the dish, cooked lentils are often added to the meat mix. Whole cinnamon and cloves are also used. These are boiled in the milk for the custard and removed from the cooled milk before adding the eggs. Normally the meat mixture is cooked for about half the baking time before the custard is added to the top - this helps to keep the custard on the top of the meat.