From Sandi's Recipe File

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"From Sandi's Recipe File"

Recipe Source:
From the Personal Collection of
Anne Hanzlick

Bobotie (2)

Amount	Ingredient
A little bit of	oil
A little bit of	butter or margarine
1	onion
1 piece	garlic, smashed up
1 pound	extra lean ground beef or other meat
1 thick slice	white bread
1 cup	milk
1	egg
	Salt
	Pepper
About 1 tablespoon	chicken or beef stock powder
1/2 cup	dried apricots
1	sour apple (ex. Granny Smith), cut into little squares
1/4 cup	raisins
1 tablespoon or to taste	mild curry powder
12	blanched almonds
1	egg
About 4	bay leaves or lemon leaves

Preparation Tips:

The previous night, cover the dried apricots and let them soak overnight.
The next morning cut them up into little pieces.
Brown the onions and garlic in the oil and butter.
Add the meat and brown just until the pink of the meat is gone.
Soak the bread in the milk, squeeze out the bread and break it into little pieces and put it in the pot with the meat and onions.
Do not throw away the milk.
Break the egg into the pot and stir it. Stir in stock.
Put in the apricots together with the water, if any, in which they were soaked, the raisins and the apple.
When everything is mixed, put it into a an ovenproof casserole dish. You can do it in the morning up to this stage.
Then:
At random, put the blanched almonds into the mixture - just poke your finger into it and put the almond in.
Mix the other egg into the leftover milk - add more milk if less than 1 cup - and pour the mixture over the meat.
Insert the bay leaves at random with a little bit sticking out so that you can pull it out after baking.
Bake in the oven at 325 degrees for about 45 minutes or 1 hour.
Serve with rice and mango chutney.

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