Bobotie Casserole
Casseroles for dinner are enjoyed all around the world. This Bobotie Casserole is a ethnic flavorful dish, fusing sweet and hot to create a wonderfully complex taste. Try something new tonight. You'll love it.
Notes
- Heat the oil in a large heavy frying pan over medium heat. Add the onion, garlic and chili and fry, stirring frequently, for about 4 minutes or until slightly softened.
- Stir in the lamb and continue to fry, stirring frequently, for about 8 minutes or until the lamb is quite brown.
- Stir in the apricots and raisins, mixing to blend well.
- Add the lemon juice, tomatoes, orange juice, preserves, curry powder, and cumin and cook, stirring frequently, for about 12 minutes or until flavors are well-blended and the pan is almost dry.
- Stir in ¾ cup of the cream along with the almonds. Remove from the heat and set aside to cool.
- When ready to bake, preheat the oven to 375 degrees F.
- Lightly coat the interior of a 2-quart casserole with nonstick vegetable spray.
- Whisk the eggs, remaining 2 cups of heavy cream, and nutmeg together in a mixing bowl.
- Scrape the lamb mixture into the casserole and pour the egg mixture over the meat.
- Place in the preheated oven and bake for about 1 hour, or until the custard has set. The dish may be made ahead and reheated just before serving.
- Remove from the oven and serve with rice, if desired.
Cooking MethodCasserole
Ingredients
- 3 tablespoons canola oil
- 1 cup onion, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon hot red chili, minced
- 2 pounds very lean ground lamb
- 1/2 cup dried apricots, diced
- 1/4 cup golden raisins
- 1/2 cup fresh lemon juice
- 1/2 cup canned diced tomatoes, well drained
- 1/4 cup fresh orange juice
- 2 tablespoons apricot preserves
- 2 tablespoons curry powder
- 1/2 teaspoon ground cumin
- 2 3/4 cups heavy cream, at room temperature
- 3/4 cup slivered almonds
- 4 large eggs, at room temperature
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