Follow these steps for perfect results
country-style white bread
crusts removed
milk
warm
vegetable oil
onion
chopped
curry paste
ground coriander
minced lamb
raw
apricot jam
salt
white vinegar
distilled
egg
whisked
raisins
almonds
roasted
eggs
lemon zest
grated
ginger
grated fresh
milk
nutmeg
freshly grated
Preheat the oven to 350F (175C).
Soak bread slices in warm milk until softened.
Heat vegetable oil in a skillet over medium heat.
Saute chopped onion until translucent, about 5 minutes.
Add curry paste/powder and ground coriander, cooking for 5 minutes until fragrant.
Add minced lamb and saute until cooked through.
Remove skillet from heat.
Squeeze excess milk from bread and add to the meat mixture.
Incorporate apricot jam, salt, vinegar, whisked egg, raisins, and almonds into the meat mixture; blend well.
The mixture should resemble meatloaf consistency.
Grease a 3-quart baking dish.
Pour meat mixture into the dish, smoothing the surface.
Prepare the custard: whisk eggs, lemon zest, and ginger with milk.
Strain the custard mixture over the meat.
Sprinkle nutmeg on top.
Bake for 30-45 minutes, or until the custard is set.
Expert advice for the best results
Adjust curry paste to your spice preference.
Ensure the custard is fully set before removing from the oven.
Let the bobotie rest for 10 minutes before serving.
Everything you need to know before you start
20 minutes
Can be assembled a day in advance; bake just before serving.
Serve warm, garnished with fresh parsley and a dollop of chutney.
Serve with yellow rice and chutney.
Offer a side of green beans or peas.
A South African red wine that complements the spices.
Discover the story behind this recipe
A traditional Cape Malay dish often served at celebrations.
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