Lamb & Lentil Bobotie

Bobotie is a much-loved South African meat dish that’s traditionally Cape Malay in origin. It’s a deliciously fragrant baked meat dish that’s laced with Indian spices and topped with a simple egg custard mixture. It’s usually served with fluffy rice bright, colourful sambals on the side. It’s also a no-mess, no-fuss one pot wonder, and it’s a great make-ahead dish if you’re entertaining. Here, I’ve added a little extra goodness and bulk by adding in a good handful of lentils, which you’re welcome to do too, and the recipe works just as well with with beef.

lamb-and-lentil-bobotie1

Ingredients

Cooks in:        Serves:4-6

For the Bobotie

  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 500g lamb mince
  • 2 medium-sized onions, chopped
  • 1 clove garlic, minced
  • 1 apple, peeled, cored and grated
  • 1 tsp grated fresh ginger
  • 2 tsp medium curry powder
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • ½ tsp ground cinnamon
  • ½ tsp dried chilli flakes
  • ½ tsp each of dried mixed herbs
  • 1 Tbsp chutney
  • ½ tsp salt
  • pinch of freshly ground back pepper
  • 1 Tbsp lemon juice
  • 2 slices wholewheat bread, soaked in water, lightly squeezed and mashed with a fork (or try using my gluten-free seed loaf
  • ½ cup seedless raisins
  • 1 x 400g can lentils, drained
  • 2 Tbsp flaked almonds
  • 2 bay leaves

For the Baked egg topping

  • 1 cup milk
  • ½ tsp salt
  • pinch of freshly ground black pepper
  • 2 eggs

For the Sambal

  • 1 cup chopped tomato
  • ½ apple, chopped
  • ½ red onion, chopped
  • Zest and juice of ½ lemon
  • ½ tsp grated fresh ginger
  • Small handful fresh coriander, finely chopped
  • Pinch each of salt and sugar
  • Mix together and check for seasoning

What to do

1. Preheat the oven to 190°C and grease an ovenproof dish well. I prefer a slightly smaller dish that makes a deeper, moister bobotie.

2. Heat the oil and butter in a pan on medium-high heat and fry the mince, stirring often until loose and crumbly. Add the onions and fry until soft and translucent.

3. Add the garlic, apple, ginger, spices, herbs and chutney and continue cooking for another minute. Season with salt, pepper and lemon juice then add the mashed bread, raisins, lentils and almonds.

4. Spread the mixture in the ovenproof dish and insert the bay leaves.

5. Beat all the ingredients for the topping with a fork and pour over the top.

6. Bake uncovered for 30–35 minutes, or until the custard topping is firm and golden brown.

7. While your bobotie bakes mix together your sambal and serve on the side.

For more on Sarah’s fourth cookbook that will on shelves soon click here.

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