Heat oven to 400F/ 200C/ Gas 6
1. Soak the bread in the milk for about 20-30 minutes until
the milk is full absorbed and the bread is really soft. When
ready, with clean hands, squeeze the bread to release some
of the milk (retain this milk)
2. while bread is soaking, heat the fat in a saucepan and
then cook the onions till soft. Next, put in the garlic, ginger,
chili, garam masala, ground cumin, ground coriander, cloves,
allspice, and cinnamon stick and stir fry for a couple of
minutes.
3. Add water, apricots, sultans or raisins, apple and lentils
and cook for 20 minutes until the lentils are soft. Leave to
cool a little.
4. While cooking, mix the soaked bread with the egg,
parsley, bay leaves and beans. Add this to the lentil mix and
squash with your clean hands so the beans are partly but
not fully mashed. This should make a moist but not watery
mix.
5. Put into a baking dish and smooth the top with a spoon.
Now, for the topping, mix the egg, with the retained milk
from the soaked bread, adding more milk as necessary to
make about 1 cup. Mix in the tumeric, cinnamon and salt -
stir well. Pour this topping over the bean and lentil mix and
put it into the oven.
Bake for 40-50 minutes or until the topping has set and is
golden brown. Serve with yellow rice with raisins (easy to
make by adding a little tumeric while cooking) and 'sambals'
such as diced cucumber and yogurt (raita), dried coconut,
chutneys or apricot jam, sliced tomatoes in a little vinegar
with chopped chives or spring onions on top, chopped
parsley, and sliced bananas.
Originally Submitted
12/10/2016
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