I made the Bonne Maman Bobotie – dividing the finished recipe into two dishes – one for last night, one for Sunday lunch. I don’t think I cooked it long enough at step 3, it was a little ‘wet’ – however, the flavour was delicious.
serves 4
ingredients
- 1 oz. butter
- 1 onion finely chopped
- 2 garlic cloves, crushed
- 1” fresh root ginger, peeled and grated
- 1tbsp garam masala [I had none, so substituted korma curry powder]
- 2 bay leaves [had none, so omitted them!]
- 2 tsp ground turmeric
- 14oz minced beef
- 4tbsp Bonne Maman Apricot conserve
- ½pint chicken or veg stock
- 3tbsp chopped fresh parsley [subst. 1tbsp dried]
- salt and pepper
topping
- 5oz Greek yogurt
- 3½ fl oz. milk
- 2 eggs
method
- Preheat oven to 180°C [fan 160°] Gas 4
- Melt butter, cook onion and garlic, stir in ginger, garam masala, bay, turmeric. Cook 3-4 minutes and remove from pan
- Put beef in pan, cook till deep golden brown, replace onion mixture, and add conserve and stock. Bring to boil, simmer 20 minutes till most of stock is absorbed.
- Stir in parsley, season, transfer to shallow ovenproof dish.
- Whisk topping ingredients together, along with a pinch of turmeric. Spoon over. It will sink a little – but do not worry.Cook 25-30 minutes till topping is set and golden.
tips
- mince mixture [without topping] freezes well
- make half the quantity, spoon into scooped out baked potatoes, add topping, bake 20 minutes
- serve as a family supper with fruity chutney and green salad.
[taken from Bonne Maman – The Seasonal Cookbook]
I have everything for this, at this moment, in my fridge and pantry - very strange. I think it will be dinner.
ReplyDeletesounds delicious, i've already copied and pasted that into my recipe folder - thanks for that
ReplyDeleteIt looks delicious! Mmmm!
ReplyDeleteSft x
This dish brings back memories! A most unusual dish, originating from South Africa I Believe?
ReplyDeleteI'll have to get some mince lamb now and have a trip down memory lane!
Have a great week,
Sandie xx