If you’ve never heard of Bobotie, it’s a lightly curried lamb and beef mixture with a chutney sauce and almonds as the primary ingredients. This dish was also popular in Europe in the Middle Ages, after the Crusaders introduced Turmeric from the East. Bobotie was traditionally made with the meat left over from the Sunday roast.
Serves: 16 – 22 (2 frittatas)
Ingredients
- 1 lb ground beef
- 1 lb ground lamb
- 1/2 cup plain Panko
- 1 yellow onion, finely chopped
- 3 extra Egg
- 1/2 cup seedless Raisins
- 1/2 cup Almonds, chopped or sliced
- 2 Tbsp Apricot Jam
- 2 Tbsp Fruit Chutney
- 2 Tbsp Lemon Juice
- 2 tsp Curry Powder
- 1 tsp Turmeric
- 1 Tbsp Olive Oil
- Base Quiche Mix
- 2 Pie Pans
Preparation
In a large mixing bowl, combine all of the ingredients above except for the 2 eggs, 1/2 of the Almonds, the Olive Oil and Base Quiche Mix. Mix thoroughly. In a large skillet over medium high heat drop in the Olive Oil and when hot enough, add in the meat mixture and cook until lightly browned. Try to keep a few large chucks of the mixture together will help, but is not necessary. Remove, drain and allow to cool. Properly store until final assembly.
Final Assembly and Cooking
Preheat your oven to 375 degrees. Coat the pie pans lightly with oil (I like coconut oil for this) or butter. Place the meat mixture evenly into the two pie pans. Prepare the usual base quiche mix and add the two extra eggs. When fully whipped, pour gently over the mixture in the pans. Sprinkle the remaining Almonds over the fillings and transfer to the oven. Cook for 30 -40 minutes or until the egg portion of the dish is starting to brown. Remove from the oven and serve or wrap in foil to transfer to the rink.