Bobotie
Easy
Lilly Higgins is a Cork based food writer and photographer. Author of Make Bake Love and Dream Deli, Lilly also writes for various newspapers and magazines. She loves everything to do with food and so do her two baby boys.
PREP IN
10 MIN
COOK IN
60 MIN
SERVE
6-8
Bobotie
Easy
PREP IN
10 MIN
COOK IN
60 MIN
SERVE
6-8
Introduction
Lilly Higgins is a Cork based food writer and photographer. Author of Make Bake Love and Dream Deli, Lilly also writes for various newspapers and magazines. She loves everything to do with food and so do her two baby boys.
Ingredients
- 40ml olive oil 3 onions, finely chopped
- 3 cloves garlic, crushed
- 450g (1lb) minced lamb
- 200g carrot, peeled & roughly grated
- 2 tsp curry powder
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 1 tbsp dried dill
- 2 tbsp parsley, finely chopped
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp mango chutney
- 70g breadcrumbs
- 1 tbsp white wine vinegar
- 2 tbsp water
- 100ml natural yogurt
- 150ml milk
- 2 eggs
- 2 tsp turmeric
- Salt & Pepper
- Handful of toasted almond flakes to serve
TOPPING:
Method
- 1. Preheat the oven to 180C.
- 2. Heat the oil in a large pan over a medium heat.
- 3. Cook the onions until soft, add the garlic and cook for another few minutes before adding the minced lamb.
- 4. Cook for two minutes stirring well to combine. Add the carrot, spices, herbs, chutney, and seasoning; stir well.
- 5. Cook for five minutes, stirring every minute or so to combine.
- 6. Add the breadcrumbs, vinegar and water. Mix.
- 7. Spoon the meat mixture into a shallow ovenproof dish and smooth the surface.
- 8. Whisk the topping ingredients together until smooth.
- 9. Pour over the meat and bake in the oven for 40-45 minutes until the topping is golden and set.
- 10. Sprinkle the toasted almonds over before serving.
