Bobotie (South African Malay Dish)

from Laverne Cislo Silverman

via Dick Lonergan

serves 8

2 pounds of ground lamb or beef

2 medium onions, chopped

2 carrots, grated or finely chopped

1 thick slice of white bread, cubed

2 1/2 cups milk, divided

2 to 4 teaspoons of lemon juice or vinegar

1 or more tablespoons chutney

1 or more tablespoon apricot jam

12 to 15 dried apricots, chopped

2 tablespoons sultanas (golden raisins)

2 eggs, beaten

2 tablespoons curry powder

salt and pepper to taste

lemon or bay leaves to garnish

Preheat oven to 350 degrees and butter a 13 by 9 by 2 inch-baking dish.

Brown meat, pouring off most of the rendered fat, and remove from pan. Saute onions and carrots. Soak bread in 1 1/2 cups of the milk for 10 minutes. Squeeze liquid from bread. Mix all ingredients up through sultanas (except 1 cup of milk). Transfer to baking dish. Cover with foil. Bake for 25 minutes. Beat remaining 1 cup milk with eggs; add curry, salt and pepper and pour over meat mixture. Return to oven, uncovered, and bake until custard is set, about 10 minutes. Garnish with lemon leaves.

Bobotie is a South African dish consisting of spiced, minced meat baked with an egg-based topping. The recipe probably originates from the Dutch East India Company colonies in Batavia, with the name derived from the Indonesian "Bobotok." It is traditionally served with white rice.

Laverne and her husband Alan travel to Africa each year. We were delighted when she cooked this for us, so we asked her to share her recipe.