Bobotie Simonsig

Featured by Simonsig Estate Winery in the International Wine Club.

Ingredients

Minced lamb or beef, or a mixture of the two
Butter or vegetable oil
2 onions, chopped
1/2 tsp. crushed garlic
1 Tbs. curry powder
1 tsp. ground turmeric
2 slices bread, crumbled
1/4 cup milk
Finely grated rind and juice of 1/2 small lemon
1 egg
1 tsp. salt and pepper
3 oz. dried apricots, chopped
1 Granny Smith apple peeled, cored, and chopped
1/4 cup golden raisins
1 1/2 oz. slivered almonds, roasted in a dry frying pan
6 lemon, orange, or bay leaves
Topping Ingredients: 1 cup milk, 2 eggs, 1/2 tsp. salt

Instructions

Set the oven at 325 degrees Fahrenheit. Butter a large casserole dish. Heat butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the curry powder and turmeric, and cook briefly until fragrant. Remove the pot from the heat. Mix in the minced meat. Mix together the crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, golden raisins, and almonds and mix in. Pile into the casserole and level the top. Roll up the leaves and bury them at regular intervals. Seal with foil and bake for 1 hour and 15 minutes. Increase the oven temperature to 400 degrees. Mix together the topping: milk, eggs and salt (you may require extra topping if you’ve used a very large casserole). Pour over and bake uncovered for another 15 minutes, until cooked and lightly browned. Serve with yellow rice.



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