Bobotie

A South African dish, this recipe is based on one from The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon. Serve with rice and chutney. The book I used spelled it "Bobotee", but I changed it to match the current 'Zaar names for this dish. Updated 11/5/11 to include OAMC freezing directions per Erindipity's request.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 2  lbs ground beef
• 2  slices  white bread, sliced thick
• 1  cup milk
• 3  onions, chopped
•  butter
• 3  tablespoons curry powder (or paste)
• 1⁄2 tablespoon sugar
•  salt
• 1  lemon, juice of
• 10  almonds, slivered
• 3  eggs
• 1⁄4 cup  beef stock
• 2  bay leaves
• 1⁄2 cup fresh parsley, chopped

Directions

1. Preheat oven to 350 degrees F.
2. Soak bread in some milk. Squeeze until dry; reserving milk.
3. Saute onions in butter.
4. Add curry powder and continue to saute 1 minute.
5. Add meat, sugar, salt, lemon juice, and almonds.
6. Beat eggs; add half to meat mixture.
7. Whisk other half into milk.
8. Thoroughly mix bread into meat mixture; add stock.
9. Put meat mixture into greased oven proof dish; smooth top.
10. Pour egg mixture over; top with bay leaves. Bake in oven 30 minutes or until set.
11. Serve with rice and chutney.
12. TO FREEZE:
13. Complete through step 10. Allow to cool. Cover with foil. Freeze.
14. TO SERVE:
15. Thaw overnight. Bake at 350 for 15-30 minutes or until heated through. Serve with rice and chutney.