Thank you to the team at The Pig, over in Windermere, for this recipe for bobotie, the national dish of South Africa. The menu at The Pig is 70% pork-based, but locals have found a taste this spicy lamb dish with a savoury custard. Enjoy!
Bobotie
Author: The Pig, Windermere
Ingredients
- 125g butter
- 2kg minced lamb shoulder
- 2 large white onions, grated
- 250g almonds or mixed nuts, chopped
- 4tbsp mild curry powder
- 3 large handfuls of sultanas
- 3 large tbsp of apricot jam
- 3 large tbsp tomato paste
- 500ml good meat stock
- for the custard
- 500ml double cream
- 2 tbsp brandy
- 4 eggs
- grated nutmeg
- salt and pepper
Method
- Melt the butter in a large pan.
- Add lamb and onions and stir until mince is cooked through.
- Add the curry powder, sultanas, apricot jam, tomato paste and stock and cook until reduced.
- Toast the nuts and add to the reduced mix.
- This can then be added to pasta, but at The Pig it is served with a savoury custard on the top, which you make by simply whisking together the custard ingredients in the list above.
- Then, just pour it over the bobotie and bake in a bain-marie until the custard is set.
