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Bobotie from Boschendal Manor House
Bobotie from Boschendal Manor House
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Prep Time:
35 minutes
Cook Time:
85 minutes
Total Time:
120 minutes
Exclusive lamb casserole from Boschendal Manor Vineyard, South Africa.
Ingredients:
  • 1 slice day-old bread
  • 2 tablespoons vegetable oil
  • 2 large onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 2 pounds ground lamb
  • 0.5 cup raisins
  • 4 (2 inch) pieces lemon zest
  • 12 blanched almonds, chopped
  • 0.25 cup lemon juice
  • 3 tablespoons mango chutney, chopped
  • 1 egg
  • 1 tablespoon white sugar
  • 0.5 teaspoon ground turmeric
Instructions:
  • Preheat the oven to 350°F (175°C) and butter a 2-quart baking dish. Put the bread in a shallow dish and drizzle with milk, letting it absorb.
  • In a skillet over medium-high heat, heat the vegetable oil. Add the onion and garlic, cook until lightly browned for about 5 minutes. Reduce heat to medium-low, stir in the curry powder, cook and stir for 2 minutes. Remove from heat and set aside to cool.
  • Once the onion mixture has cooled, mix together the ground lamb, raisins, lemon zest, almonds, lemon juice, chutney, and 1 egg in a large bowl. Squeeze out any extra milk from the slice of bread and incorporate it into the lamb mixture; save the rest of the milk for later. Season with sugar, salt, pepper, and turmeric. Combine the onions with the lamb mixture and mix thoroughly. Transfer the mixture into the baking dish and smooth out the top.
  • After baking for 1 hour, whisk together the leftover egg and milk, then drizzle the mixture evenly on top of the casserole. Bake again until the custard sets and the top turns golden brown, for about 15 to 20 minutes.

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