Babotie
Over a year ago
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Ingredients
- 1 cup rice
- 3 cups water
- 1tsp salt
- 2 tsp tumeric
- 2 sticks cinnamon
- ½ cup seedless raisins
- 2 Tbs honey
- 2 tsp butter
- 2 Tbs oil
- 1 Tbs butter
- 500g lean beef or lamb mince
- 2 onions, chopped
- 2 cloves garlic, crushed
- 1 cup carrot, grated
- 2 tsp curry powder
- 1 tsp Ground corriander
- ½ tsp ground ginger
- ½ tsp mixed herbs
- 1 tsp tumeric
- ½ tsp cinnamon
- 1 tsp sugar
- pinch chilli powder or cayenne pepper
- 1 tsp salt
- pinch pepper
- 1 Tbs wine vinegar
- 2 slices white bread
- 2 lemon leaves
- 1 cup sour cream
- ½ tsp salt
- pinch pepper
- 2 Large eggs
Accompaniment
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Method
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1
Rice:
Bring water to the boil, add rice, salt and turmeric. Boil rice until done.
Empty rice into colander and rinse under cold water. Add the cinnamon and raisins. Stir.
Steam until the rice is fluffy.
Add the honey and butter.
Mince:
Fry onions in oil and butter until soft and translucent. Add mince and brown.
Add garlic, carrot and spices.
Cook very briefly to develop flavours.
Season to tasts with salt, pepper and wine vinegar. Soak sliced bread in a little water until soft, squeeze out excess water and mash with a fork. Mix into the mince.
Spread the mixture into a flat ovenproof dish. Tuck in lemon leaves.
Topping/Sauce:
Beat together ingredients.
Pour the topping over the bobotie and bake uncovered at 190 C for 35 minutes until the custard topping is firm and golden brown.
Chef's Tips
Substitute buttermilk for sour cream.
Add Mrs Balls chutney to the mince mixture.
Serve with yellow rice, chutney, sliced bananas, diced tomato and onion sambal.
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