Bobotie

Share & Comment

Share on whatsapp
Share on email
Share on pinterest
Share on twitter

Bobotie

Thank you for your rating!

Lilly Higgins is a Cork based food writer and photographer. Author of Make Bake Love and Dream Deli, Lilly also writes for various newspapers and magazines. She loves everything to do with food and so do her two baby boys.

Ingredients

  • 40ml olive oil 3 onions, finely chopped
  • 3 cloves garlic, crushed
  • 450g (1lb) minced lamb
  • 200g carrot, peeled & roughly grated
  • 2 tsp curry powder
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • 1 tsp turmeric
  • 1 tbsp dried dill
  • 2 tbsp parsley, finely chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp mango chutney
  • 70g breadcrumbs
  • 1 tbsp white wine vinegar
  • 2 tbsp water
  • Topping:
  • 100ml natural yogurt
  • 150ml milk
  • 2 eggs
  • 2 tsp turmeric
  • Salt & Pepper
  • Handful of toasted almond flakes to serve

Instructions

  1. Preheat the oven to 180C.
  2. Heat the oil in a large pan over a medium heat.
  3. Cook the onions until soft, add the garlic and cook for another few minutes before adding the minced lamb.
  4. Cook for two minutes stirring well to combine. Add the carrot, spices, herbs, chutney, and seasoning; stir well.
  5. Cook for five minutes, stirring every minute or so to combine.
  6. Add the breadcrumbs, vinegar and water. Mix.
  7. Spoon the meat mixture into a shallow ovenproof dish and smooth the surface.
  8. Whisk the topping ingredients together until smooth.
  9. Pour over the meat and bake in the oven for 40-45 minutes until the topping is golden and set.
  10. Sprinkle the toasted almonds over before serving.
ILoveCooking logo
Save amazing recipes in your cookbook!

Login

Not a member? Sign up

or Login with your account

Save amazing recipes in your cookbook!

Sign up

Already have an account? Login

Login

Signup

Already have an account? Login

Login

Signup

Not a member? Sign up