| Ingredients for 6 | |
| 2 | Onions |
| 2 Tsp | Sunflower Oil |
| 1 kg | Lamb mince |
| 1/4 cup | raisins |
| 1/4 cup | dried Apricots |
| 2 Slices | Bread |
| 1.25 cups | Buttermilk |
| 3 | Eggs |
| 1 | Apple |
| 1/4 cup | toasted flaked almonds |
| 2 Tsp | Apricot Jam |
| 1 Tsp | Curry Powder |
| 1 Tsp | Lemon Juice |
| Salt | |
| black Pepper | |
| 6 | fresh lemon or bay leaves |
| 1/4 Tsp | Tumeric |
| Basmati Rice | |
| Chutney | |
Slice the onions
Chop the dried apricots
Crumb the bread slices
Peel apple and grate
Gently cook the onion in the heated oil or butter until soft and pale golden. Stir in the meat (or fish), using a large fork to break up any lumps. As soon as the meat changes colour, remove from the heat.
Pour boiling water over the raisins and apricots. Mix the bread with 1 cup buttermilk and 1 beaten egg, mashing together with a fork. Add the drained dried fruits, apple, almonds, jam, curry powder, lemon juice and salt and pepper to taste. Mix well together, then lightly mix in the meat mixture, using the fork. Check seasoning.
Turn into a suitably sized, oiled baking dish and spread evenly. Curl leaves and tuck into the mixture. Bake uncovered at 180C for 30 minutes.
Remove from oven and pour over a topping made from beating the remaining buttermilk with the remaining 2 eggs and tumeric. Return to the oven for 10 minutes, or until the topping is set.
Cape Town Food, p94
Can also be made with minced Hake (fish)
Makes a very nice bobotie, RE, April 2004