South African Curried Lamb Casserole With Raisins Almonds Recipes

BOBOTIE

Steps:

• Set the oven at 160°C (325°F). Butter a large casserole. Heat butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the curry powder and turmeric, and cook briefly until fragrant. Remove the pot from the heat.
• Mix in the minced meat. Mix together the crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas (golden raisins) and almonds and mix in. Pile into the casserole and level the top. Roll up the leaves and bury them at regular intervals. Seal with foil and bake for 1 1/4 hours. Increase the oven temperature to 200°C (400°F). Mix together the topping milk, eggs and salt (you may require extra topping if you've used a very large casserole), pour over and bake uncovered for a further 15 minutes until cooked and lightly browned. Serve with Yellow Rice and Blatjang .

BOBOTIE (SOUTH AFRICAN CURRIED MEAT CASSEROLE)

Steps:

• Heat the oil in a large skillet over medium flame. Add the onions and sauté until translucent and just starting to brown. Add the ground beef and break it up while sautéing until cooked through and crumbly. Remove from heat, drain of any excess fat and place in a large bowl.
• Put the bread and milk in a bowl and soak for 5-10 minutes. Remove the bread and squeeze it dry, leaving squeezed milk back in the bowl and set aside.
• Preheat oven to 325°F Add the soaked bread, vinegar or lemon juice, raisins, sugar, curry powder, turmeric, salt and pepper to the bowl with the cooked meat and mix well. Taste and adjust seasonings. The meat should have a pleasantly sweet-sour flavor.
• Pour the meat mixture into a greased casserole dish and smooth out the top. Lay the bay leaves over the meat in a decorative pattern and press down lightly to make them stick. Bake uncovered for 30 minutes.
• Beat the eggs with the reserved bread-soaking milk. After the meat has baked for 30 minutes, pour the egg-milk mixture over the top of the meat and bake for another 15-20 minutes, or until the custard is set and lightly browned.
• Remove from the oven and serve hot with Recipe #456514 and mango chutney.
• VARIATIONS:.
• Add a couple tablespoons of mango chutney or apricot preserves to the meat if you like. A grated apple is also sometimes added.
• Stir a handful of toasted, slivered almonds into the meat mixture before cooking, or garnish the finished dish with toasted almonds.
• One or two beaten eggs can also be stirred into the meat mixture if you like.
• Substitute lemon leaves for the bay leaves if you can find them.
• Use ground lamb in place of the beef.

SOUTH AFRICAN CURRIED LAMB CASSEROLE WITH RAISINS & ALMONDS

Steps:

• In large skillet, saute the ground lamb, working in batches if necessary to avoid crowding the skillet, until lamb is no longer pink, 3 to 4 minutes per batch.
• As it browns, remove lamb to a colander to drain excess water and fat.
• In a small bowl, soak the bread in 1/4 cup milk for 20 minutes, turning it over occasionally.
• Squeeze excess milk out of bread and then tear it into pieces.
• Heat oven to 375ºF.
• Lightly butter a 13-by-9-by-2-inch glass baking dish.
• In a large skillet, heat the butter.
• Add the onions and saute until softened, about 5 to 8 minutes.
• Add the garlic and curry powder and saute 1 minute.
• Remove from heat.
• In a large bowl, mix together the lamb, onion mixture, raisins, almonds, lemon juice, chutney, salt, pepper and 1 egg, slightly beaten, until all ingredients are evenly distributed.
• Spoon into prepared baking dish.
• Tuck the bay leaves into lamb mixture.
• Bake at 375ºF.
• for 30 minutes.
• In a glass measuring cup, stir together the remaining egg and remaining 3/4 cup milk.
• Pour over lamb mixture.
• Bake until egg mixture is set, about 10 to 15 minutes.
• Remove and discard bay leaves before serving.

MILD CURRIED LAMB CASSEROLE WITH ALMONDS

Steps:

• Preheat oven to 325 degrees. Heat a large saute pan over medium-high heat. Add oil, then onions and fresh ginger, and season with salt. Cook, stirring occasionally, until onions are golden brown and tender, about 15 minutes. (Reduce heat if vegetables brown too quickly.) Mix turmeric, cumin, coriander, cayenne, cinnamon, cardamom, and ground ginger in a small bowl, then stir into onions. Add lamb, and cook, breaking up large pieces with a wooden spoon, until cooked through, about 10 minutes. Stir in almonds, and cook for 2 minutes more.
• Tear bread into large pieces, and place in a small bowl. Add 1/4 cup milk and 3/4 teaspoon salt, and let stand until milk is absorbed. Add bread mixture to lamb, and cook, stirring frequently, until bottom of pan begins to brown, 1 to 2 minutes. Stir in apricot preserves and lemon juice, scraping up browned bits from bottom. Remove from heat, and season with salt and pepper.
• Spoon lamb into a 6-cup baking dish. Whisk eggs, nutmeg, lemon zest, and remaining 1 1/2 cups milk in a medium bowl. Pour over lamb. Place bay leaves in dish, pressing into filling. Bake until custard is set around edges and center is no longer runny, 25 to 30 minutes. Let stand for 15 minutes before serving. Serve with desired accompaniments and rice.

HéLèNE'S SOUTH AFRICAN CASSEROLE

Steps:

• Put raisins to soak in some water so that they plump up.
• Peel and cut eggplants into cubes. Put to steam on the stove in a vegetable basket steamer. Turn cubes occasionally so that the ones on top cook through.
• Meanwhile sauté garlic and onion on high heat. Cook until onions are translucent. Add the tomatoes and cook for about 2 minutes more. Turn down the heat.
• Drain the raisins of excess water before adding them to the garlic, onion mixture. Add the nuts and breadcrumbs. Mix thoroughly.
• Finally mix in the eggplant and add salt.
• Transfer the mix to a casserole dish. Top with grated cheese.
• Bake in 325 degree oven for 20-25 minutes.

SOUTH AFRICAN CURRIED LAMB MEATLOAF

Steps:

• Soak bread crumbs in milk in a small bowl until very soft, about 15 minutes, then drain in a sieve set over a bowl, lightly pressing to remove excess milk. Reserve milk.
• Put oven rack in middle position and preheat oven to 350°F. Butter baking dish.
• Cook onions, apple, and 1/4 teaspoon salt in butter in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onions and apple are softened, about 12 minutes (do not brown). Add raisins, almonds, curry powder, and sugar and cook, stirring, 1 minute, then remove from heat. Lightly beat 1 egg in a large bowl, then add bread crumbs, lamb or beef, raisin mixture, lemon juice and zest, 1 1/4 teaspoons salt, and pepper and blend with your hands until combined well; do not overmix. Spread meat mixture evenly in baking dish and bake 30 minutes.
• While meatloaf bakes, whisk together remaining 2 eggs, reserved milk, and remaining 1/4 teaspoon salt.
• Pour off excess fat from meatloaf (still in baking dish). Pour egg mixture over meatloaf (much of egg will fill space that has formed around meatloaf), then return to oven and bake until custard is just set, about 15 minutes more.