South African Bobotie

Photo: lucrece

Ingredients

1 medium yellow onion, chopped finely

1 tablespoon minced fresh ginger

1 teaspoon turmeric

1 tablespoon curry powder

1 tablespoon Spanish paprika (not traditional but we threw it in at the end for added flavor)

1 pound ground beef or lamb (we're using lamb)

1/4 cup (1 oz) slivered almonds, toasted

2 slices bread, crusts removed

1 cup whole milk

1 tablespoon mango chutney or apricot preserves

1/4 cup raisins or chopped dried apricots

1 tablespoon fresh lemon juice

2 large eggs

1/8 teaspoon freshly ground nutmeg

1 teaspoon finely grated lemon zest

2 dry bay leaves

Preparation

Oven: 325F

Sauté onions & ginger in oil until soft and golden ~10 min, season with salt & pepper. Add the turmeric and curry powder and simmer 1 min or so until fragrant. Add the meat and cook until nicely browned, then stir in the almonds and cook for ~2 min.

While the onion mixture is cooking, tear the bread into medium sized pieces and cover with 1/4 milk and a pinch of salt. Once the milk is absorbed add it to the meat and cook for a few minutes more. Stir in the chutney and lemon juice. Spoon into a shallow baking dish.

Whisk eggs, nutmeg, zest and remaining milk, then pour over meat. Press bay leaves into dish and bake until center is set, ~35 min. Let stand for ~15 min.