Latest Menu Blend Bobotie from Boschendal Manor House :: So Tasty

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Bobotie from Boschendal Manor House

"This proper bobotie recipe is made at the unique Boschendal Manor Vineyard in Boschendal, South Africa."

Ingredients :

• 1 slice day-antique bread
• 1 cup milk
• 2 tablespoons vegetable oil
• 2 massive onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 2 pounds floor lamb
• 1/2 cup raisins
• 4 (2 inch) pieces lemon zest
• 12 blanched almonds, chopped
• 1/4 cup lemon juice
• 3 tablespoons mango chutney, chopped
• 1 egg
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1/2 teaspoon floor black pepper
• half of teaspoon floor turmeric
• 1 egg

Instructions :

Prep : 35M	Cook : 8M	Ready in : 2H

• Preheat oven to 350 ranges F (175 stages C). Butter a 2 quart baking dish. Place the bread in a shallow dish, and pour the milk overtop, allowing it to soak in.
• Heat the vegetable oil in a skillet over medium-high warmth. Stir in the onion and garlic, and cook dinner till gently browned, approximately 5 minutes. Reduce the warmth to medium-low, and stir within the curry powder. Cook and stir for two mins, then set the skillet apart to chill.
• As the onion aggregate cools, integrate the ground lamb, raisins, lemon zest, almonds, lemon juice, chutney, and 1 egg in a large bowl. Squeeze extra milk from the slice of bread, and upload the bread to the lamb combination; reserve the last milk. Season with sugar, salt, pepper, and turmeric. Add the onions to the lamb combination, and blend till well combined. Scrape the mixture into the prepared baking dish, and stage the pinnacle.
• Bake inside the preheated oven for 1 hour. Beat the last egg with the closing milk, and pour frivolously over the top of the casserole. Return the casserole to the oven, and continue baking till the custard has set and the top is golden brown, 15 to 20 minutes.

Notes :

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