Fast and delicious Bobotie recipe

bobotie

Bobotie is a fruity mince dish from Southern Africa, for those of you who don’t know.

Bobotie is always tasty, but this recipe is especially tasty. It worked out very well even though it was made very fast – we were really hungry!

So here it is – a fast and easy but delicious Bobotie recipe with its perfect fruity and sweet flavours.

Ingredients
garlic clove, chopped
2 small yellow onions
2 carrots, finely chopped
400g beef mince
2 teaspoons madras curry or beef curry
1/2 teaspoon salt
1 teaspoon ground black pepper
half a teaspoon ginger spice
half a cup bread crumbs or rusk crumbs
1 cup milk
2 eggs
half a cup raisins
1 teaspoon cinnamon
4 tablespoons chutney or fruit/ mango chutney
3 or 4 bay leaves

Method
Heat the oven to 180 degrees Celsius. Start by soaking the crumbs in the milk so that they are just covered in milk. In a pan, fry the onions, carrots and garlic together in some oil. When ready, set aside. In a bowl, mix together the mince, bread crumbs (drain and set the milk aside), salt, pepper, curry, ginger, cinnamon and the raisins. Also add the onion mix. Mix well.

Fry the mince mixture in a pan until cooked.

Put the mixture in a oven dish and flatten a little. Now whisk two eggs in the remaining milk. Add some salt and pepper. Cover the mince mixture in the dish with the egg and milk mixture. Lastly, decorate with 3-4 bay leaves.

Cook for 25 minutes or until golden.

Serve on rice.

(makes 3-4 portions)

Lentil Bobotie

Lentil bobotie
Lovely lentil bobotie

Delicious vegetarian bobotie!

Ingredients
1 garlic clove
1 tsp cumin
1 tsp ground ginger
1 tsp coriander
1 tsp cinnamon
1 tsp salt
1 tsp black pepper
1  1/2 cups lentils
3 carrots
2 onions
1 small red and 1 small yellow/green pepper
a head of cabbage
olive oil
2 eggs
250 ml milk
3 bay leaves
some fruit chutney to serve

Method
Heat the pan to high heat. Fry the spices in some olive oil for about 3 minutes. Cut the vegetables into small pieces. Add the onions and peppers and fry for a further 5 minutes, stirring occasionally and adding some more olive oil. Add the cabbage and carrots. Cover the veggies with a lid and let them cook for about 10 minutes until soft.

Cook the lentils(if you are using uncooked lentils) with a pinch of salt for about 20 minutes, covered and on low heat for about 20 minutes.

When the lentils are cooked mix them together with the veggies. Place the veggies and the lentil mix into a square glass bowl (400 x 200).

Stir the eggs and milk together and pour over the lentil mixture. Put the bay leaves onto the dish and cook in the oven on 180 degrees for 40 minutes or until golden.

Serve with couscous or yellow rice, chutney and banana.

Enjoy!