Lamb Bobotie
Lamb Bobotie
 Prep Time ~10 mins | Cooking Time ~1 hours |
 Approx Cost ~£4.50 |  Difficulty ~Easy |
 Freeze ~Yes |  Serves ~4 |
Tip ~
Ingredients
1 thick slice of white bread
300ml / ½ pint milk
1 tablespoon sunflower oil, plus extra for greasing
450g /1lb minced lamb
25g /1oz butter
1 small dessert apple, skin on and chopped
1 onion, finely chopped
½ tablespoon curry powder
1 tablespoon mango chutney
1 tablespoon flaked almonds
1 teaspoon raisins
1 tablespoon fresh lemon juice
2 eggs
Salt and pepper
Chopped fresh coriander to garnish
Method
- Preheat the oven to 180C, Gas mark 4 and lightly grease a large pie dish.
- Soak the bread in the milk for 10 minutes.
- Heat the oil in a frying pan and tip in the minced lamb and cook over a high heat for a few minutes until browned.
- Melt the butter in a separate frying pan and add the apple and onion. Cook gently for 5 minutes until softened.
- Stir in the curry powder and cook for another minute. Add the mango chutney, almonds, raisins and lemon juice.
- Squeeze the milk from the bread, reserving the milk, and using a fork add to the meat mixture. Season to taste.
- Add the two mixtures together and mix well.
- Spread the mixture in the pie dish and bake in the oven for 20 minutes until the meat has formed a slight crust.
- Meanwhile mix together the eggs and reserved milk, season well.
- Remove the meat from the oven and pour over the savoury custard. Return to the oven for 30 - 35 minutes or until the top is golden brown.
- Garnish with the coriander and serve with plain rice.