BOBOTIE
This would be a hot contender for South Africa's national dish! The recipe was selected for an international recipe book published in 1951 by the United Nations Organisation. Bobotie is a Cape-Malay creation, and they spice it up even more with cumin, coriander and cloves. A similar dish was known in Europe in the middle ages after the Crusaders had brought turmeric from the East. When our first Dutch settlers arrived, Holland was largely influenced by Italian cooks, and a favorite dish was a hashed meat backed with curried sauce, spiked with red pepper and 'sweetened with blanched almonds.' There are many local variations, but the idea is that the mince should be tender and creamy in texture, which means long, slow cooking. Early cooks added a little tamarind water; lemon rind and juice is a more modern adaptation.
Provided by Lannice Snyman
Categories Beef Garlic Lamb Onion Bake Casserole/Gratin Lemon Raisin Apple Almond Winter Family Reunion
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Set the oven at 160°C (325°F). Butter a large casserole. Heat butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the curry powder and turmeric, and cook briefly until fragrant. Remove the pot from the heat.
- Mix in the minced meat. Mix together the crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas (golden raisins) and almonds and mix in. Pile into the casserole and level the top. Roll up the leaves and bury them at regular intervals. Seal with foil and bake for 1 1/4 hours. Increase the oven temperature to 200°C (400°F). Mix together the topping milk, eggs and salt (you may require extra topping if you've used a very large casserole), pour over and bake uncovered for a further 15 minutes until cooked and lightly browned. Serve with Yellow Rice and Blatjang .
EASY INDIAN CURRIED LAMB
Very tender and delicious. Can be simmered on stove top or placed in slow cooker for 6 to 8 hours. Add water for more sauce.
Provided by mn
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 8.1 g, Cholesterol 53.5 mg, Fat 15.6 g, Fiber 2.3 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 1305.4 mg, Sugar 2.8 g
SOUTH AFRICAN CURRIED LAMB CASSEROLE WITH RAISINS & ALMONDS
In South Africa, curried ground lamb, bread soaked in milk, almonds, raisins and bay leaves fashioned into a kind of flat meat loaf is described by some as a collision of Dutch and Malayan pantries. Next time you crave meat loaf, try this version. From "Home Cooking Around the World." Very good served with shredded carrot salad.
Provided by Miss Annie
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In large skillet, saute the ground lamb, working in batches if necessary to avoid crowding the skillet, until lamb is no longer pink, 3 to 4 minutes per batch.
- As it browns, remove lamb to a colander to drain excess water and fat.
- In a small bowl, soak the bread in 1/4 cup milk for 20 minutes, turning it over occasionally.
- Squeeze excess milk out of bread and then tear it into pieces.
- Heat oven to 375ºF.
- Lightly butter a 13-by-9-by-2-inch glass baking dish.
- In a large skillet, heat the butter.
- Add the onions and saute until softened, about 5 to 8 minutes.
- Add the garlic and curry powder and saute 1 minute.
- Remove from heat.
- In a large bowl, mix together the lamb, onion mixture, raisins, almonds, lemon juice, chutney, salt, pepper and 1 egg, slightly beaten, until all ingredients are evenly distributed.
- Spoon into prepared baking dish.
- Tuck the bay leaves into lamb mixture.
- Bake at 375ºF.
- for 30 minutes.
- In a glass measuring cup, stir together the remaining egg and remaining 3/4 cup milk.
- Pour over lamb mixture.
- Bake until egg mixture is set, about 10 to 15 minutes.
- Remove and discard bay leaves before serving.
Nutrition Facts : Calories 625, Fat 46.2, SaturatedFat 20.8, Cholesterol 193.9, Sodium 374.6, Carbohydrate 21.7, Fiber 2.3, Sugar 9.4, Protein 30.9
SOUTH AFRICAN CURRIED EGGS
I really love curried eggs when i want something yummy but easy on a hot night (spicy foods go well with steamy days). It saves cooking meat, boiling eggs can be done in the morning before the rest of the day happens
Provided by MarraMamba
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in a saucepan and saute onions gently until just browned.
- Remove from heat. In a small bowl, mix curry powder, flour, salt, pepper and sugar into the vinegar. Incorporate curry mixture into onions and stir, slowly adding the water.
- Simmer continuously for 10-15 minutes.
- Taste for seasoning and adjust accordingly. Arrange halved eggs on a warm dish, and spoon on the curry sauce.
Nutrition Facts : Calories 442.8, Fat 28, SaturatedFat 12.3, Cholesterol 590, Sodium 1461.8, Carbohydrate 26.3, Fiber 2.8, Sugar 12.8, Protein 21.2
BASIL LAMB CASSEROLE
This basil lamb casserole is a flavorful twist on your hamburger and macaroni standard. Ground lamb substitutes hamburger, Parmesan cheese substitutes cheddar, and basil is the added touch that brings the dish together.
Provided by Mercy
Categories Lamb/Sheep
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large sauté pan, cook onions and ground lamb in olive oil, on medium high heat, stirring frequently, until onions are translucent and meat is cooked through. While cooking, season with salt and pepper. Set aside.
- Boil a couple of quarts of water in a large saucepan, add a teaspoon of salt. Add macaroni, reduce heat to simmer. Cook until al dente - firm, not soft.
- In a large casserole dish, lay down layers of the meat, tomatoes, macaroni, basil & mint leaves, and Parmesan. Top with Parmesan. Cook in oven for 25 to 30 minutes.
Nutrition Facts : Calories 1121.7, Fat 65.3, SaturatedFat 28.2, Cholesterol 187.6, Sodium 532.2, Carbohydrate 71.3, Fiber 6, Sugar 8.1, Protein 59.8
SOUTH AFRICAN CURRIED LAMB MEATLOAF
Categories Milk/Cream Egg Bake Quick & Easy Raisin Apple Ground Lamb Almond Curry Gourmet
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Soak bread crumbs in milk in a small bowl until very soft, about 15 minutes, then drain in a sieve set over a bowl, lightly pressing to remove excess milk. Reserve milk.
- Put oven rack in middle position and preheat oven to 350°F. Butter baking dish.
- Cook onions, apple, and 1/4 teaspoon salt in butter in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onions and apple are softened, about 12 minutes (do not brown). Add raisins, almonds, curry powder, and sugar and cook, stirring, 1 minute, then remove from heat. Lightly beat 1 egg in a large bowl, then add bread crumbs, lamb or beef, raisin mixture, lemon juice and zest, 1 1/4 teaspoons salt, and pepper and blend with your hands until combined well; do not overmix. Spread meat mixture evenly in baking dish and bake 30 minutes.
- While meatloaf bakes, whisk together remaining 2 eggs, reserved milk, and remaining 1/4 teaspoon salt.
- Pour off excess fat from meatloaf (still in baking dish). Pour egg mixture over meatloaf (much of egg will fill space that has formed around meatloaf), then return to oven and bake until custard is just set, about 15 minutes more.
MILD CURRIED LAMB CASSEROLE WITH ALMONDS
Commonly referred to as bobotie in its native South Africa, this everyday dish is typically served over rice, with assorted accompaniments.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 23
Steps:
- Preheat oven to 325 degrees. Heat a large saute pan over medium-high heat. Add oil, then onions and fresh ginger, and season with salt. Cook, stirring occasionally, until onions are golden brown and tender, about 15 minutes. (Reduce heat if vegetables brown too quickly.) Mix turmeric, cumin, coriander, cayenne, cinnamon, cardamom, and ground ginger in a small bowl, then stir into onions. Add lamb, and cook, breaking up large pieces with a wooden spoon, until cooked through, about 10 minutes. Stir in almonds, and cook for 2 minutes more.
- Tear bread into large pieces, and place in a small bowl. Add 1/4 cup milk and 3/4 teaspoon salt, and let stand until milk is absorbed. Add bread mixture to lamb, and cook, stirring frequently, until bottom of pan begins to brown, 1 to 2 minutes. Stir in apricot preserves and lemon juice, scraping up browned bits from bottom. Remove from heat, and season with salt and pepper.
- Spoon lamb into a 6-cup baking dish. Whisk eggs, nutmeg, lemon zest, and remaining 1 1/2 cups milk in a medium bowl. Pour over lamb. Place bay leaves in dish, pressing into filling. Bake until custard is set around edges and center is no longer runny, 25 to 30 minutes. Let stand for 15 minutes before serving. Serve with desired accompaniments and rice.
SOUTH AFRICAN - CURRIED CARROT SALAD
This recipe is also from the web site Rainbow Nation Connecting South Africa and has been posted here for the ZWT-7 Tour of Africa. Most South African BBQ's always have a number of salads to compliment the meats. This curried carrot salad is one example of the wonderful salads typically served.
Provided by Baby Kato
Categories South African
Time 1h15m
Yield 7 cups
Number Of Ingredients 11
Steps:
- Peel the carrots and slice thinly.
- Cover the slices with water and boil just until soft then drain and set aside until needed.
- Peel and halve the onions and slice thinly then cover the onions with boiling water and leave to stand for 15 minutes, then drain the onions.
- In a large pot add the cooked carrots and onions, white vinegar, sugar, raisins, salt, cloves and black peppercorns and bring to a boil.
- Mix the corn flour and curry powder with 1/2 cup of water.
- Now add the curry mixture to the carrot mixture and let boil for 10 minutes, stirring occasionally.
- Spoon the hot curried carrots into clean hot jars and seal immediately.
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