After I shared this recipe with my sister in North Carolina, she wrote back that “The bobotie was so damn good.  And like nothing I have ever cooked before! Thank you. If you ever think ‘hey this recipe is unusual and a novice could do it without getting stressed out and people should know about it’ please send it along.”  Here’s the recipe that got her so excited.

Bobotie (a lightly curried lamb or beef casserole) is South Africa’s national dish, and it’s absolutely fabulous.  This version was passed on by my old Archaeology professor Jim Deetz, who used to packrat all the best recipes he found in newspapers and on labels, and eventually compiled his favorites into a cookbook that family (and some students) were lucky enough to get copies of.  As you can see mine is dog-eared, stained, and much-loved, and this is one of my favorites from it…we made it for New Years Eve about five years running.  Enjoy!

Bobotie

1 Tbs oil

1 medium onion, chopped

2 lbs lean ground lamb or beef

2 garlic cloves, crushed

1 1/2 Tbs curry powder

1 cup beef stock

2 Tbs soy sauce

2 Tbs mango chutney

3/4 cups slivered almonds

3/4 cups raisins

1/2 tsp thyme

salt & pepper to taste

5 eggs

1 cup milk

nutmeg

Toppings: chopped tomatoes, bananas, coconut, chutney

steamed rice

Heat the oil and cook onions until softened.

Add beef and brown over moderate heat.

Add garlic and curry powder and cook for one minute.

Add beef stock, soy sauce, chutney, almonds, raisins, thyme, bay leaf, salt and pepper.

Simmer for 45 minutes.  The consistency should be moist and holding together.

Remove the bay leaf, spoon into casserole and smooth over the top.

In a small bowl, beat eggs and milk together; add a pinch of nutmeg, salt and pepper.

Pour custard over the meat mixture.

Bake at 350 degrees for about 30 minutes, or until custard is set.

Serve with chopped tomatoes, bananas, coconut, chutney, and rice.