Lamb and Pumpkin Bobotie2017-09-13
- Yield : 4 to 6 servings
- Prep Time : 30m
- Cook Time : 7m
- Ready In : 47m
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- 4 cups milk
- 2 slices white bread
- 5 pounds lamb shoulder, cut into small cubes
- 1 large onion, finely chopped
- 1/2 cup raisins
- 1/2 cup slivered almonds
- 4 to 5 tablespoons fresh lemon juice
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- Salt and freshly ground pepper
- 2 tablespoons butter
- 2 tablespoons canola oil
- 3 eggs
- 2 bay leaves
Preheat the oven to 350 degrees F.
Pour the milk into a bowl and soak the bread in the milk for 10 minutes. Put the lamb in a very large bowl. Squeeze the bread (reserve the milk) and then add the soaked bread to the lamb, along with the onion, raisins, almonds, lemon juice, curry powder, and turmeric. Season with salt and pepper.
Melt the butter and oil in a large frying pan over high heat. Add the meat mixture and brown it lightly, 5 to 7 minutes. Transfer the mixture to a large casserole. Beat the eggs and reserved milk in a bowl and pour over the meat. Garnish with the bay leaves. Bake until the casserole is set, about 1 hour.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.