“JAVANESE” BOBOTIE

Ek het die Bobotie gemaak vir my Hongaarse vriende. Ek moet sê hierdie is die lekkerste bobotie wat ek nog gemaak het.
Bobotie, originally a Javanese recipe is now generally prepared with beef or lamb, curry, ginger, lemon, dried apricots and raisins, almonds or walnuts.
Recipe used from Mike Benayoun

2 lb (900 g) ground beef
2 onions, diced
5 cloves garlic, crushed
1 lemon, zest and juice
2 teaspoons curry powder
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon coriander powder
1 teaspoon turmeric
½ teaspoon salt
½ teaspoon pepper
1 inch piece ginger, peeled and grated
2 slices bread
1½ cup milk
4 eggs
20 dried apricots, diced
½ cup raisins
½ cup slivered almonds
¼ bunch parsley, chopped

Preheat oven to 350ºF / 180ºC.
In a hot skillet, sauté the minced meat without oil for 10 minutes, stirring regularly. Put in a plate and set aside.
In the same skillet, add 2 tablespoons of oil and sauté the onions over medium-high heat for 8 – 10 minutes.
Meanwhile, combine the lemon zest and its juice with the spices and ginger to make a paste.
Pour the milk into a separate bowl and soak the bread.
Add the garlic to the onions and sauté for 2 minutes.
Add the spice mixture and stir.
Drain the bread and add to the onion and garlic mixture. Set the milk aside as it will be used later.
Add the meat and stir. Add salt and pepper.
Add parsley, raisins, dried apricots and almonds. Sauté for a few minutes and turn off the heat.
In a rectangular pan, pour the meat mixture. Firmly pack the meat with the back of a spoon.
Beat 4 eggs in the remaining milk. Cover the meatloaf with the eggs and milk mixture.
Place in the oven for 40 minutes.
Serve hot with plain or curry-flavored basmati rice.
Recipe tested and posted by Riani Van Tonder