Lamb Boobotie

INGREDIENTS

SERVES

4

METHOD

2 tablespoons sunflower oil
2 onions, chopped
1 kg lamb mince
60 ml seedless raisins
60 ml dried apricots
2 bread slices
250 ml milk
2 tablespoons apricot jam
30 tablespoons curry powder
30 tablespoons lemon juice
Salt and pepper
3 eggs

Heat oil in saucepan, add onion and cook until soft and translucent. Stir in mince and use a large fork to break up lumps. Remove from heat once brown.
Pour boiling water over raisins and apricots. Mix bread with one cup of milk, remove the bread and mix the bread into the meat mixture. Add drained dried fruit, jam, curry powder, lemon juice and salt and pepper to taste.
Turn into a suitably sized, oiled baking dish and spread evenly. Beat the eggs with the milk and pour over the top of the meat. Bake, uncovered at 160 degrees in a baim marie for 45-50 mins,
until golden.

Serve with yellow rice and fresh cilantro. Or perhaps some chutney?

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