Traditional Lamb Bobotie

A national South African dish that remains popular today, the Lamb Bobotie is loved by guests and staff alike at Bushmans Kloof Wilderness Reserve & Wellness Retreat. Pronounced 'ba-boor-tea', the dish is a fine example of comfort food and is perfect for the whole family to savour. If you enjoyed this dish, we would love to see your images on Instagram! Remember to tag @BushmansKloof. Ingredients To serve 6 people 15ml (1 tbsp) olive oil 1 large onion, finely chopped 1 garlic cloves, crushed 30ml (2 tbsp) garam masala 5ml (1 tsp) ground turmeric 5ml (1 tsp) ground cumin 10ml (2 tsp) ground coriander 2 cloves Salt and pepper 1kg lamb mince 100g sultana15ml (1 tbsp) chopped fresh rosemary 15ml (1 tbsp) chopped fresh thyme 30ml (2 tbsp) apricot jam 125ml (½ cup) chutney 2 eggs, beaten 250ml (1 cup) milk 4 whole bay leaves Method Heat the oil in a large pan and fry your chopped onions till tender. Add the garlic and spices and fry for 2 minutes. Save for later. Season the lamb and cook in a hot pan. Continue to cook the meat until brown and remove from the heat. Strain off the juices from the meat into another pan. Add the cooked mince to the onion and spice mix. Heat the juices with the jam, sultanas and chutney until reduced to a thick sauce. Add the cooked lamb mix to the sauce and transfer to an oven dish. Beat the eggs with the milk, season and pour over the lamb. Top with a few whole bay leaves Bake at 180°C until custard is golden. Serve with golden turmeric rice, fresh coriander, apricot chutney.

Traditional Lamb Bobotie

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