Bobotie South African Lamb Recipes

Steps:

• Preheat the oven to 350 degrees.
• Combine the bread and milk in a small bowl, and let the bread soak for 10 minutes.
• In a heavy saucepan melt the butter and the oil; then, stir in the onions and cook slowly until they are soft and translucent.
• Add the curry, sugar, salt and pepper, and stir for about 30 seconds.
• Stir in the lamb, and saute until well browned. Add the lemon juice, bring the mixture to a boil and remove from heat.
• Drain the bread, and squeeze to dry it completely, reserving the drained milk.
• 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.
• Pack the mixture loosely into an ovenproof baking dish, and tuck the bay leaves underneath.
• 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.
• Serve directly from the pan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-high heat; add onion and saute until browned, about 5 minutes. Add ground beef to onion and saute until browned, about 5 minutes.
• Soak bread in 1/4 cup milk in a small bowl, mash, and add to ground beef mixture; stir in 1/2 of beaten egg, raisins, vinegar, sugar, turmeric, salt, curry powder, and ground black pepper.
• Transfer beef mixture to glass baking dish; insert bay leaves.
• Bake in preheated oven for 30 minutes. Whisk remaining 1/2 egg and remaining 1/4 cup milk together in a small bowl; pour over meat mixture and return to oven for 30 minutes.
• Serve with chutney.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.
• Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.
• Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
• For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

Steps:

• 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.
• Season.
• 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.