This week's meat haul from the Butcher Block includes ground lamb and I'm planning to try my hands at a South African dish--Bobotie. I had lamb Bobotie during my visit to J-Burg and loved it. #nom
Ingredients
1/2 cup fresh breadcrumbs
1 cup milk
2 tablespoons olive oil
1 each onion and carrot, finely chopped
2 garlic cloves, crushed
5cm piece ginger, grated
1 lb ground lamb
2 tablespoons mild curry powder
6 fresh curry leaves, chopped, plus extra to serve (see notes)
1/2 cup raisins
2 tablespoons slivered almonds, toasted
2 tablespoons spiced tomato chutney
1 cup Beef Stock
Juice of 1 lemon
2 eggs
1/2 teaspoon ground turmeric
Preheat oven to 180°C.
Soak breadcrumbs in 1/2 cup (125ml) milk until needed.
Heat the oil in a large, deep frypan over medium heat. Add onion and carrot, then cook, stirring, for 3-4 minutes until soft. Add the garlic and ginger, then cook for a further 2 minutes or until fragrant.
Add the lamb and cook, breaking up lumps with a wooden spoon, for 5-6 minutes until browned. Stir in the curry powder, curry leaves, raisins and almonds, then cook for 2 minutes.
Stir in the chutney, beef stock, lemon juice and breadcrumb mixture. Season, bring to a simmer, then divide mixture among four 2-cup (500ml) ovenproof dishes. Cover with foil and bake for 25-30 minutes.
Beat the egg, turmeric and remaining 1/2 cup (125ml) milk in a bowl. Remove dishes from oven, then discard foil and pour over egg mixture. Bake for a further 20-25 minutes or until the topping is golden and set. Cool for 5 minutes. Garnish the bobotie with the extra curry leaves, and serve with a salad.
Ingredients
1/2 cup fresh breadcrumbs
1 cup milk2 tablespoons olive oil
1 each onion and carrot, finely chopped
2 garlic cloves, crushed
5cm piece ginger, grated
1 lb ground lamb
2 tablespoons mild curry powder
6 fresh curry leaves, chopped, plus extra to serve (see notes)
1/2 cup raisins
2 tablespoons slivered almonds, toasted
2 tablespoons spiced tomato chutney
1 cup Beef Stock
Juice of 1 lemon
2 eggs
1/2 teaspoon ground turmeric
Preheat oven to 180°C.
Soak breadcrumbs in 1/2 cup (125ml) milk until needed.
Heat the oil in a large, deep frypan over medium heat. Add onion and carrot, then cook, stirring, for 3-4 minutes until soft. Add the garlic and ginger, then cook for a further 2 minutes or until fragrant.
Add the lamb and cook, breaking up lumps with a wooden spoon, for 5-6 minutes until browned. Stir in the curry powder, curry leaves, raisins and almonds, then cook for 2 minutes.
Stir in the chutney, beef stock, lemon juice and breadcrumb mixture. Season, bring to a simmer, then divide mixture among four 2-cup (500ml) ovenproof dishes. Cover with foil and bake for 25-30 minutes.
Beat the egg, turmeric and remaining 1/2 cup (125ml) milk in a bowl. Remove dishes from oven, then discard foil and pour over egg mixture. Bake for a further 20-25 minutes or until the topping is golden and set. Cool for 5 minutes. Garnish the bobotie with the extra curry leaves, and serve with a salad.
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