Bobotie - a way to make mince interesting!

No doubt there are a million different recipes for babotie, but this one comes from the South African side of the family so I like to think its authentic (though I really have no idea!)

I use my cast iron casserole which can go both on the stove and in the oven.

 

Oil to fry
1 Onion, diced
500g lowfat mince
1/2 teaspoon tumeric
1 1/2 teaspoon medium curry powder
1/2 teaspoon grated lemon peel
juice of half a lemon
2 tablespoons chutney
1 cooking apple, grated
25 grams chopped almonds
2 or 3 tablespoons apricot jam, mixed with a little lemon juice
1 - 1 1/2 banana, sliced
1 or 2 eggs
A dash rice milk
3 lemon leaves
Oil

Fry the onions in oil. Add tumeric, curry powder and mince. Fry until browned

Add lemonpeel and juice, apple, chutney and salt and pepper. Cook for a bit. Add almonds.

Put mixture into an ovenproof dish. Top with jam mixture and sliced banana.

Stir up the egg in a cup and pour over. The original recipe says with a bit of milk, its not really necessary but I find a dash of rice milk does make it go a bit further. Let it soak for a bit. Roll lemon leaves and stick into the Bobotie.

Bake at 180 c for about 30 minutes until set and browned.