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How To make Bobotie(Lamb Meatloaf)
2 slices White bread
Milk 2 Onions
thinly sliced
1 Apple :
peeled and diced
2 tablespoons Butter
1 pound Ground lamb
2 tablespoons Sugar
2 tablespoons Cider vinegar
1/4 teaspoon Salt
1/4 teaspoon Black pepper
1/4 cup Raisins
2 Eggs
12 Blanched almonds -- coarsely
6 Kaffir lime leaves
1 cup Milk
1 teaspoon Turmeric
Cooked white rice (opt) Chutney (opt)
This curry-flavored meatloaf recipe made the rounds years ago, when kaffir lime leaves were unknown here. Most people used bay leaves instead, or even lemon oro range leaves from a backyard tree. However, it takes the kaffir leaves to add the proper touch of delicate, lemony perfume.
Soak bread in bowl with milk to cover until soft, then squeeze dry. Saute onions and apple in skillet with butter until tender and not browned. Add bread, lamb, curry powder, sugar, vinegar, salt, pepper and raisins. Add one beaten egg and almonds and mix thoroughly.
Pack mixture lightly into 9x5" baking dish. Arrange lime leaves on top. Bake at 350'F. 1 hour. Beat remaining egg with milk. Stir in turmeric. Pour over meatloaf and bake 15 minutes longer. Serve with rice and chutney.
Each serving, without rice or chutney, contains about 269 calories; 289 milligrams sodium; 122 milligrams cholesterol; 11 grams fat; 26 grams carbohydrates; 18 grams protein; 0.49 grams fiber.
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Ingredients:
For the meat mixture:
2 pounds (1kg) ground lamb
1 large onion, chopped
3 garlic cloves, crushed
3 tbsp olive oil
4 tbsp (30) flour
1/2 tsp salt
1/2 black pepper
1 tsp rosemary
1 tsp thyme
1 tbsp tomato paste
2 cups beef broth
7oz (200g) carrots
7oz (200g) peas (fresh or frozen)
For the puree:
3.5 pounds (1.5kg) potatoes
1 tbsp butter
1/2 cup (120ml) milk
1/4 cup (25g) cheddar cheese
1/2 tsp salt
1/2 black pepper
egg yolk
Directions:
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13X8.5 (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
8. Bake 20-25 minutes. or until mashed potato is golden brown.
Equipment:
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How to Make South African Bobotie, Part 1
Epicurious's Around the World in 80 Dishes takes you to South Africa, with a demonstration of a recipe for the custard-topped meat casserole known as Bobotie, prepared by Chef Hubert Martini of The Culinary Institute of America. In this video, the chef demonstrates how to mix and bake the bobotie.
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How to Make South African Bobotie, Part 1
South African Bobotie - COMFORT FOOD at its best!
This classic seems to me to be the lekker offspring of a meatloaf and a moussaka so don’t @ me my South African friends. Its super easy, barely an inconvenience to make so great for a weeknight meal and can be made in advance and cooked on the day. Sweet, savory and slightly curry-sh with a creamy top, you will find yourself scouring the kitchen looking for leftovers, they don’t last long. Make this for your next jol!
Ingredients
700g minced Beef or Lamb (or a mix)
1-2 tbs oil
2 onions, finely chopped
2 garlic cloves, finely chopped
2 tbs mild curry powder
2 tsp turmeric
1 tsp salt
A few bay leaves
1 tsp oregano (or similar dried herb)
2 tsp apricot jam
2 tbs chutney (Mrs Balls is traditional)
2 tbs Worcester sauce
2 tbs vinegar
Large handful sultanas
3 slices of white bread
250ml milk
200 ml Cream
3 eggs
Yellow rice
1 cups of long grain rice
2.5 cups of water
1 ½ tsp turmeric
3 tsp sugar
a cinnamon stick or 1/2 tsp cinnamon powder
½ cup sultanas
1 knob butter
1 tsp salt
Rinse rice thoroughly. Combine everything in a pot. Bring the water to a boil, then lower the heat and leave the rice to simmer covered for 20 minutes.
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Bobotie South African dish
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