Prep 10 mins
Cook 1 hr 10 mins
I inherited some South African recipes from cousins in Johannesburg. This is a classic. Very unusual and tasty. Edited to add: I do not purport to the recipe's authenticity, that is not for me to say, nor was it my intent on posting this recipe. I have merely had the pleasure of trying it at the home of a South African, and made it myself several times, and we much enjoy it. I suppose that there are countless variations on a theme. This is just one of them.
- 3 tablespoons butter
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 2 lbs ground lamb
- 3 teaspoons curry powder
- 1 teaspoon ground coriander
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon ground ginger
- 1⁄2 cup chopped tomato
- 1⁄2 cup chopped blanched almond
- 2 tablespoons apricot jam
- 2 cups whipping cream
- 3 large eggs
- 2 large egg yolks
- 1 tablespoon brandy
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon nutmeg
- buttered rice
- For lamb: Preheat oven to 350 degrees F.
- Melt butter in large skillet over medium heat.
- Add onion and garlic.
- Saute until translucent, about 7 minutes.
- Add lamb, curry powder and spices.
- Cook 5 minutes, stirring frequently.
- Add tomato, almonds and jam.
- Continue until lamb is cooked, stirring occasionally, about 7 minutes more.
- Drain off fat.
- Transfer lamb to 2-quart soufflé dish.
- For custard: Whisk all ingredients together in medium bowl.
- Pour over lamb.
- Bake until custard sets, about 50 minutes.
- Serve immediately.
Before baking insert 4-5 rolled up fresh lemon leaves. If no lemon leaves are available you may substitue Bay leaves but remember to remove them before serving. A better recipe for traditional Bobotie is listed under Curried Lamb Casserole with Raisins & Almonds#61315. I have made Bobotie for years and usually add the so-called "custard" only during the last 20 mins. of baking. This gives a much moister result - especially if you keep the dish covered during the first half hour or so. Traditionally this dish is accompanied by yellow rice and raisins(flavoured and coloured with turmeric) and served with chutney.
this was just wonderful. the spices are very subtle, and i just loved the custard, it reminded me of pastitsio. the slivered almonds added a nice crubch-- everyone was wary about tasting it but once they did they like it too the 330 cooking temp is odd. after 50 mninutes the inside was still very liquid, so i turned the heat up to 350 and cooked it for 15 mins more-- i served this with hot sauce, so good
Having had some bad experiences with lamb (countless years ago!) I've usually kept away from lamb recipes, but this one intrigued me, so . . . Followed the ingredients right down the ling & the directions, too (In the custard I DID use an apricot brandy, 'cause that's what I have on hand!), & this gave me a surprisingly WONDERFUL TASTE EXPERIENCE ~ MOST ENJOYABLE! Thanks for inticing me with your recipe! [Made & reviewed while touring Africa on the Zaar World Tour 4]