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How to make bobotie

Ingre­di­ents

1 kg mince
2 cloves gar­lic
2 medium onions, chopped
13 cup seed­less raisins
12 cup blanched almonds
1Tspoon apri­cot jam
23 Tspoons fruit chut­ney
5 tspoons lemon juice
2 tspoons curry pow­der
1 tspoon turmeric
2 tspoon salt
2 tspoon but­ter
3 eggs
250 ml milk


Yel­low rice

2 cups rice
2 cin­na­mon sticks
3 car­da­mon pods
1tspoon turmeric
1.2 litres water
13 cup raisins
1 Tspoon but­ter
1 tspoon sugar

This is a tra­di­tional South African recipe, and easy to make in a flat bot­tomed cast iron pot in the fire. This is also our national dish.

Method

Fry the onions and gar­lic until the onions become clear. Add the mince and the rest of the ingre­di­ents to the pot except the eggs and milk. Cook until almost done.

Whisk the eggs and milk together and pour this over the meat. Cover the lid with a spade­ful of coals. I usu­ally have a half to a third of the coals that is on the lid, under the pot.

Depend­ing on the heat and con­di­tions your pot should be ready in 20 to 30 minutes.

Serve with yel­low rice and raisins.


Method for mak­ing the yel­low rice

Put the rice, cinnamon,cardamom,turmeric and water in a pot. Add the salt and bring to a boil. Reduce the heat and boil the rice until soft.

Strain through a colan­der and rinse with water to wash of excess turmeric. Return the rice to the pot and add the raisins, but­ter and sugar. Steam over low heat until heated through.

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