African: Bobotie 07 by Recipe Cottage

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	Bobotie 07

		Traditional Bobotie 1 Thick slice white bread 250 ml milk 1 large onion, finely chopped or coarsely grated 25 ml cooking oil 37 1/2 ml lemon juice 10 ml curry powder 5 ml sugar 5 ml salt pinch of pepper 500 g minced mutton or beef 2 eggs 12 1/2 ml fruit chutney 3 fresh lemon leaves (optional) Soak the bread in the milk. Using a large frying pan or a heavy-based saucepan, saute the onion in the cooking oil until it is lightly browned. Combine the lemon juice, curry powder, sugar, salt and pepper and stir the mixture into the onion. Squeeze most of the milk out of the bread, keeping the milk for later. Mash the bread and add it to the onion mixture. Add the minced meat, 1 egg and all but 100ml of the milk. Mix well. Add the chutney and allow the mixture to cook for a while, stirring often. Preheat the oven to 180 Celcius (350F). Grease a 1,5l ovenproof dish, or spray it with non-stick cooking spray. Transfer the meat mixture to the dish. Place in the oven for a few minutes. Beat the remaining egg and the 100ml milk. Pour the mixture over the bobotie. Roll the lemon leaves into funnels and insert them in the bobotie. Bake the bobotie for 30min. Serve hot.