Bobotie Recipe - Africa World Cup

The origins of Bobotie can be traced back to the eastern influence on South African
culture. The Cape Malay society are famous for cooking this dish and it is usually
served with yellow rice.
Ingredients
1 kg minced lamb
125ml milk
1 thick slice of white bread, crust removed and soaked in milk
2 roughly chopped onions butter
Salt
1 tablespoon of curry powder (mix the hot and the Cape Malay versions for a good
flavour)
1 chili, finely chopped (optional and only if you like your food quite hot)
½ cup vinegar
1 tablespoon of lemon juice
1 teaspoon of brown sugar
1 tablespoon of chutney
8 -10 crushed almonds (optional)
3 eggs
1 clove of garlic, crushed and finely chopped
6 bay leaves
1 orange, sliced in wheels
1 lemon, sliced in wheels
Oil for cooking
Instructions
Heat the oil in frying pan and add the garlic, onion and curry power. Cook over
medium heat for three minutes, then add the mince meat. Fry until the meat is
almost done, then using your hands, squeeze the milk from the bread. Discard the
milk and add the bread, vinegar, lemon juice, sugar and chutney to the mince. Fry
for a minute or so and then remove from heat.
Take a pie dish and place three bay leaves, two wheels of orange and two wheels
of lemon at the bottom. Now scoop the mince mixture into the dish. Decorate the
sides of the dish with the rest of the lemon and orange wheels, wedging them
between the mince and the sides of the dish so that only a third protrudes. If you
are using almonds, push them into the mince. Beat the eggs and 125ml milk, and
pour over the meat. Put three bay leaves on top of dish. Place the dish uncovered
in the oven and cook for about 30 minutes at 160 deg Celsius.
Serve with a plain green salad or chopped tomato and onion, sprinkled with a little
vinegar. Make sure you have some chutney near at hand. Serve piping hot with
yellow rice.