South African Lamb Bobotie

Yield: 4 servings
Time: 25 min prep · 40–45 min bake (about 1 hr 25 min total)
Credits: Submitted by Dr. Paul M. Cole · Adapted from South African Lamb Bobotie, originally published by Flavor Bible

Ingredients

Lamb Filling

• 1 Tbsp unsalted butter

• ½ sweet onion, finely diced

• ¼ cup carrot, peeled and finely diced

• 2 cloves garlic, minced

• 1 large slice white bread, crumbled

• ¼ cup half-and-half

• 2 tsp curry powder

• ½ tsp ground coriander

• ½ tsp dried oregano

• ½ tsp ground cumin

• ½ tsp dried thyme

• 1 lb Palmer Farms ground lamb

• ½ Granny Smith apple, minced or grated

• ¼ cup golden raisins or sultanas

• ¼ cup dried apricots, diced

• ¼ cup fruit chutney or apricot preserves

• Zest and juice of ½ lemon

• 2 tsp Worcestershire sauce

• Salt and freshly ground black pepper, to taste

Custard Topping

• 2 large eggs

• ½ cup half-and-half
  Or ¼ cup whole milk and ¼ cup heavy cream

• 4 bay leaves

Equipment

Large skillet or Dutch oven; mixing bowls; whisk; greased casserole or baking dish.

Method

1. Prepare the bread: Place the crumbled bread in a small bowl and pour the ¼ cup half-and-half over it. Mix gently and set aside.

2. Cook the vegetables: Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion and carrot and sauté for 3–4 minutes, until the onion begins to turn translucent. Add the garlic and cook for another 1–2 minutes, until fragrant.

3. Add the spices: Stir in the curry powder, coriander, oregano, cumin, and thyme. Cook for about 30 seconds, stirring constantly.

4. Brown the lamb: Add the ground lamb and break it apart with a spoon. Cook until evenly browned. Drain off any excessive fat and remove the pan from the heat.

5. Finish the filling: Stir in the soaked bread, apple, raisins, apricots, chutney, lemon zest, lemon juice, and Worcestershire sauce. Season with salt and pepper and mix thoroughly.

6. Heat oven: Preheat the oven to 350°F.

7. Assemble: Transfer the lamb mixture to a greased casserole or baking dish and press it into an even layer. Allow it to cool for several minutes.

8. Add the topping: Whisk together the eggs and ½ cup half-and-half. Pour the mixture evenly over the lamb filling without stirring it in. Arrange the bay leaves on top.

9. Bake: Bake for 40–45 minutes, until the custard topping is set and beginning to brown.

10. Rest and serve: Let the bobotie rest for 5 minutes. Remove the bay leaves, cut into portions, and serve.

Notes

• Bobotie is traditionally served with yellow rice, but it also pairs well with couscous, peas and carrots, or a fresh tomato and cucumber salad.

• Serve with extra fruit chutney on the side for additional sweetness and acidity.

• Golden raisins may be replaced with regular raisins.

• The dried fruit may be adjusted or omitted according to taste.

• Remove the bay leaves before serving.