Bobotie from Boschendal Manor House

This flavorful lamb casserole is made at the exclusive Boschendal Manor Vineyard in Boschendal, South Africa.

• Preparation Time: 35 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 2 hr
• Calories: 371 Calories

Ingredients

• 1 egg
• 1 tablespoon white sugar
• 1 cup milk
• 1 teaspoon salt
• ½ cup raisins
• ½ teaspoon ground black pepper
• 2 tablespoons vegetable oil
• ¼ cup lemon juice
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• ½ teaspoon ground turmeric
• 2 pounds ground lamb
• 2 large onions, chopped
• 1 slice day-old bread
• 4 (2 inch) pieces lemon zest
• 12 blanched almonds, chopped
• 3 tablespoons mango chutney, chopped

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Place the bread in a shallow dish, and pour the milk overtop, allowing it to soak in.

Step 2

Heat the vegetable oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until lightly browned, about 5 minutes. Reduce the heat to medium-low, and stir in the curry powder. Cook and stir for 2 minutes, then set the skillet aside to cool.

Step 3

As the onion mixture cools, combine the ground lamb, raisins, lemon zest, almonds, lemon juice, chutney, and 1 egg in a large bowl. Squeeze excess milk from the slice of bread, and add the bread to the lamb mixture; reserve the remaining milk. Season with sugar, salt, pepper, and turmeric. Add the onions to the lamb mixture, and mix until well combined. Scrape the mixture into the prepared baking dish, and level the top.

Step 4

Bake in the preheated oven for 1 hour. Beat the remaining egg with the remaining milk, and pour evenly over the top of the casserole. Return the casserole to the oven, and continue baking until the custard has set and the top is golden brown, 15 to 20 minutes.