BOBOTIE, SOUTH AFRICAN LAMB

BOBOTIE, SOUTH AFRICAN LAMB image

Yield 6-8 people

Number Of Ingredients 16

vegetable oil
2 or 3 onions chopped fine
4 large garlic cloves chopped fine
8 tsp curry powder
4 tsp turmeric powder
4 tbs tomato paste
2 pounds lean ground lamb (or beef if you prefer)
20 bay leaves
salt,pepper, cayenne to taste
12-14 oz seedless raisins (both gold and brown)
8 canned peach halves or equivalent apricot halves or both (reserve juice)
4 heaping tbs. fruit chutney
8 oz thin sliced almonds
4 slices white bread
16-20 oz milk
6-8 eggs, beaten with scant milk

Steps:

In a large skillet: 1. Saute onion in oil until translucent, then add garlic 2. Add curry and turmeric 3. Add tomato paste, sweating off a bit 4. Add lamb and cook for 20 minutes with bay leaf 5. Remove and save bay leaves. At this point you can transfer to a dutch oven or other large casserole (or this can be done after step #7) 6. Salt, pepper, cayenne to taste. 7.Add raisins, almonds, chopped peaches/apricots, chutney. As the mixture cooks you can add in the juices from the canned fruit to keep the mixture loose (it should be like chili.) 8. Let the mix cool; soak bread in milk and mash up with fork and add to mixture. 9. Pour the eggs over the entire mixture. This is when you can return the bay leaves to the casserole, placing them decoratively on top of the egg. 10. Bake casserole at 350 degrees for 15-20 minutes. The eggs should come out like custard not like an omelet so be careful not to cook too much. Serve with yellow rice, and perhaps offer chutney on the side, yogurt, even shredded coconut.