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Bobotie (South African meat pie)
Preparation
20 min
Cooking time
40 min
Servings
4 to 6
Ingredients
- 2 lemons
- 3 slices of stale bread, crusts removed
- 250 ml (1 cup) milk
- 30 ml (2 tbsp) olive oil
- 3 medium onions, minced
- 2 garlic cloves, chopped
- 15 ml (1 tbsp) fresh ginger, chopped
- 15 ml (1 tbsp) curry powder
- 5 ml (1 tsp) turmeric
- 2 ml (1/2 tsp) ground coriander
- 225 g (1/2 lb) ground beef
- 225 g (1/2 lb) ground veal
- 225 g (1/2 lb) ground lamb
- Salt and freshly ground black pepper
- 90 ml (6 tbsp) slivered almonds, toasted
- 60 ml (1/4 cup) raisins
- 10 dried apricots, coarsely chopped
- 45 ml (3 tbsp) mango chutney
- 3 eggs
- 4 large bay leaves
Preparation
- Grate the zest of 1 lemon and set aside.
- Cut the lemon in half and squeeze the juice into a bowl.
- Thinly slice the other lemon and set aside.
- In a bowl, break the bread into large pieces and add 60 ml (1/4 cup) of milk. Let soak.
- Preheat the oven to 180°C (350°F).
- In a frying pan, heat the olive oil over medium-high heat.
- Sweat the onions for 2 to 3 minutes.
- Add the garlic, ginger, curry powder, turmeric and coriander.
- Cook for 1 minute.
- Add the ground meat. Season with salt and pepper.
- Turn up the heat to maximum. Cook for about 2 minutes, stirring frequently. (The meat must not be completely cooked, it should be slightly pink.)
- Place the meat mixture in a bowl.
- Add the milk-soaked bread, the almonds, raisins, apricots, grated zest and the mango chutney.
- Stir gently and place in a 20 x 20 cm (8 x 8 in.) gratin dish.
- Lightly press the mixture with the back of a spoon,
- In another bowl, beat the eggs with the rest of the milk.
- Top the preparation with the egg wash.
- Garnish with lemon wedges and bay leaves.
- Cook in the oven for 40 minutes or until the top is nicely browned.
- Remove from the oven and set aside to rest for 10 to 15 minutes.
- Serve as is or with rice.
