appetite magazine
Bobotie
 
 
Author:
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
  1. Melt the butter in a large pan.
  2. Add lamb and onions and stir until mince is cooked through.
  3. Add the curry powder, sultanas, apricot jam, tomato paste and stock and cook until reduced.
  4. Toast the nuts and add to the reduced mix.
  5. 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.
  6. Then, just pour it over the bobotie and bake in a bain-marie until the custard is set.
Recipe by appetite magazine at https://www.appetitemag.co.uk/bobotie/