The combination of spiced, fruity meats with what is basically a simple custard in this lamb bobotie recipe is one of my favourites to this day.
I grew up in South Africa and although our household was essentially English, some of my favourite food memories are of meals with my friend Ryk and his family in Stellenbosch.
Ryk's mom, "Tannie Nonnie" we called her, used to make lamb bobotie, usually for lunch, and we'd head over to his house from university lectures to eat.
Whilst very nutritious, it's also easy to make.
For some reason, my children don't like it but that just means more for me!
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Serves 2 Adults
For the mince
2 Tbsp Butter
1 Onion - chopped
500g Minced Lamb (you could use beef if you prefer)
2 cloves of garlic
1 Tbsp Medium Curry Powder
1 tsp Salt
1/4 tsp Black Pepper
1/4 tsp Turmeric
1/4 tsp Ginger
1/4 tsp Dried Marjoram
1/4 tsp Ground Cloves
1/4 tsp Cinnamon
2 tbsp Raisins (in SA , they were always golden raisins or sultanas, but I don't buy dried fruit specially for the recipe)
6-8 Dried Apricots - roughly chopped
For the custard
1 cup of Double Cream (I think it's HWC in the US)
pinch of Salt
Preheat the oven to 180°C (350°F)
Melt the butter in a large saucepan over a medium heat until it bubbles (don't let it burn).
Add the onions and garlic, and cook until the onions are soft.
Add the minced lamb and cook, breaking up the chunks, until slightly browned.
Add the spices and fruit and cook until it starts to develop some crispy bits on the edges.
At this point, transfer the mince to an oven-proof dish.
Make the custard by beating together the eggs, cream and pinch of salt. Pour the custard over the mince mixture.
Cook in the oven for about half an hour. You want the custard to set nicely.
To finish, pop under the grill for a minute or two, until you see brown patches start to form on top.
Serve with flaked almonds on top.
If you want to add rice, the traditional way to serve it is with rice that has been cooked with raisins and a little turmeric to turn it yellow.