Bobotie
This dish is immensely popular in South Africa. It is the result of a melding of cultures. You can thank the Malay slaves for bringing the foundation of this dish to South Africa from the Dutch colonies in Indonesia. Enter stage left the Dutch settlers that insisted on adding some sweetness to the mix in the form of raisins. And the finishing touch, the curry spices brought to the dish by Indian immigrants. This is a wonderfully complex and comforting dish.
Ingredients
- 2 oz tamarind paste asian
- 2 slices bread - white square sandwich
- 1/2 cup whole milk milk
- 2 tbsp canola oil
- 2 lb ground lamb
- 2 tbsp unsalted butter
- 2 yellow onion medium, finely chopped
- 2 cloves garlic finely chopped
- 2 tbsp curry powder
- 1 tbsp white granulated sugar
- 1/4 cup almonds sliced
- 3 tbsp raisins golden
- 2 tbsp lemon juice fresh
- 1 tbsp lemon zest
- 2 eggs
- Kosher salt to taste
- black pepper freshly ground, to taste
Instructions
- Break tamarind paste into small pieces and place in a small bowl; cover with 1⁄2 cup boiling water, and let sit until soft, about 30 minutes. Massage and stir paste and water together with your fingers until paste dissolves; pour through a fine strainer into a bowl, and set tamarind juice aside.
- Meanwhile, tear bread into small pieces and place in a small bowl; cover with 1⁄4 cup milk and let sit until bread soaks up milk; set aside.
- Meanwhile, heat oil in a 12″ skillet over medium-high heat; add lamb, and cook, stirring occasionally, until well browned all over and all moisture evaporates, about 25 minutes. Transfer to a bowl, and set aside. Return skillet to heat along with butter, and add onions and garlic; cook, stirring, until soft, about 5 minutes.
- Add curry powder and sugar, and cook, stirring, until fragrant, about 2 minutes; transfer to bowl with lamb along with reserved tamarind juice, soaked bread, 3 tablespoons of almonds, raisins, lemon juice and zest, and 1 egg.
- Season with salt and pepper, and mix until evenly combined. Transfer to a 9″ deep-dish pie plate, and spread evenly over the bottom.
- Heat oven to 375 F (190 C). Whisk together remaining milk and egg in a small bowl, season with salt and pepper, and pour over meat mixture in dish. Bake until custard is set on top, golden brown, and meat mixture is heated through, about 30 minutes.
- Remove from oven and sprinkle with remaining almonds; let cool for 10 minutes before serving.
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