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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A South African dish, this recipe is based on one from The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon. Serve with rice and chutney. The book I used spelled it Bobotee , but I changed it to match the current 'Zaar names for this dish. Updated 11/5/11 to include OAMC freezing directions per Erindipity's request. Ingredients:
2 lbs ground beef |
2 slices white bread, sliced thick |
1 cup milk |
3 onions, chopped |
butter |
3 tablespoons curry powder (or paste) |
1/2 tablespoon sugar |
salt |
1 lemon, juice of |
10 almonds, slivered |
3 eggs |
1/4 cup beef stock |
2 bay leaves |
1/2 cup fresh parsley, chopped |
Directions:
1. Preheat oven to 350 degrees F.
2. Soak bread in some milk. Squeeze until dry; reserving milk.
3. Saute onions in butter.
4. Add curry powder and continue to saute 1 minute.
5. Add meat, sugar, salt, lemon juice, and almonds.
6. Beat eggs; add half to meat mixture.
7. Whisk other half into milk.
8. Thoroughly mix bread into meat mixture; add stock.
9. Put meat mixture into greased oven proof dish; smooth top.
10. Pour egg mixture over; top with bay leaves. Bake in oven 30 minutes or until set.
11. Serve with rice and chutney.
12. TO FREEZE:
13. Complete through step 10. Allow to cool. Cover with foil. Freeze.
14. TO SERVE:
15. Thaw overnight. Bake at 350 for 15-30 minutes or until heated through. Serve with rice and chutney.
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