Ingredients
(Serves 6)
- 1 packet of ready-made shortcrust pastry
- 2 slices of day-old bread
- 1 cup milk
- 2 tbsp of butter
- 1 tbsp Smartbite Coconut Oil
- 1 onion, diced
- 1 garlic clove, crushed
- 1 tbsp curry powder
- 1/2 tsp tumeric
- 1/2 tsp all-spice
- 1/2 tsp chilli flakes (or to taste)
- 250g of lamb mince
- 250g of beef mince
- 1 apple, peeled, cored and grated
- 1/2 cup of raisins
- 1/4 cup Smartbite Raw Almonds, chopped
- 1 tbsp chutney
- 2 tbsp lemon juice
- Seasoning
- 1/2 cup coconut milk
- 2 eggs
- 1/2 tsp salt
- 1 or 2 lemon leaves or bay leaves
- 1/4 cup flaked almonds
Method
- Line and grease a deep, loose-bottom tart tin with pastry and bake blind for 10 minutes at 180 degrees celsius.
- Remove the beans from the tin and bake for a further 5 minutes and set aside.
- Place the bread in milk and leave to soak.
- Heat the butter and oil in a large saucepan and saute the opnion, garlic, ginger and spices for around 5 minutes or until the onions are soft and translucent.
- Add the mince and brown.
- Squeeze out the milk from the bread and reserve 1/2 cup of milk.
- Tear the bread into pieces and add to mince with the apple, raisins, nuts, chutney and lemon juice. Cook for 5 minutes.
- Adjust the seasoning and leave to cool slightly and spoon into the tart tin.
- Whisk the reserve milk, coconut milk, 2 eggs and salt together. Pour over the bobotie, tuck in the lemon or bay leaf, scatter over the almonds and bake in the oven at 180 for 30 minutes or until golden brown.
IMAGE CREDIT: Sadiqah Assur-Ismail