ELIZE’S BOBOTIE WITH LENTILS
So truly South African! There are many versions of this recipe, but I would like to share mine…economical and freezable.
- 1 kg mince
- 1 carrot, grated
- 1 cup cooked brown lentils
- 2 onions, chopped
- 1 cup seedless raisins
- Salt and pepper to taste
- 2 tablespoons apricot jam
- 3 tablespoons curry powder
- 3 tablespoons turmeric
- 1 teaspoon mother in law spice
- ¼ cup vinegar
- ¼ cup chutney
- 4 slices bread, soaked in 200 ml milk
- 2 eggs
- ¾ cup of milk
- 4 lemon/bay leaves
Sauté onion in little oil, add the carrot, curry, turmeric and mother in law and fry 2 minutes.
Add the mince and fry until brown and no more lumps, break lumps with a fork.
Add the raisins, vinegar, apricot jam and chutney and a little water if necessary and cook for about 10 minutes.
Add lentils and mix well. Add salt and pepper to taste.
Squeeze milk out of bread and combine with meat mixture, the mixture does not need to cool off before this step.
Put mixture in an ovenproof dish, press down with a spoon until even.
Stick 4 rolled up lemon leaves into the mixture.
Beat 2 eggs, combine with ¾ cup of milk and pour over dish.
Bake at 180ºC for 30 minutes or until brown.
Recipe: Elize de Kock
Photo: Elize de Kock
