Boboti
Description
A traditional South African dish.
Ingredients
At a glance
Difficulty
Moderate
Course
Main Courses
Serves
4
- 1 thick slice of white bread
- 125ml milk
- 25g butter
- 1 medium onion, peeled and chopped
- 2 garlic cloves, peeled and finely chopped
- 500g lean minced lamb (use more if lamb is not so lean as fat will be drained off)
- 1 level tbsp medium hot curry paste (a good one is Charmaine Solomon’s Redang Curry Paste from Sainsbury’s)
- 1 ½ tbsp apricot jam
- 1 ½ tbsp red wine vinegar (or red wine, I often have a bottle open!)
- 2 tbsp raisins
- 2 medium eggs
Methods/steps
You will need a 1 litre (1 ¾ pint) casserole dish – I use a square one.
Preheat oven to 170°C, 325°F, gas 3.
Soak bread in half the milk.
Heat the butter in a pan and brown the onions and garlic for about 5 minutes.
Add lamb and brown for 5 minutes, breaking it up with wooden spoon.
(At the end of this stage I strain off any excess fat.)
Add the curry paste, jam, vinegar (or wine) and raisins and cook for a further 3–4 minutes.
Discard any left over milk from bread mixture, and combine bread with mince mixture.
Beat the eggs with the other half of the milk, season and pour over the meat mixture.
Bake for approximately 50 minutes until set and golden brown.
Reviews
Additional Tips
It can also be made with beef mince. Extra spices (e.g. chilli, coriander, cardamoms) may be added.