Lamb and pumpkin bobotie

  • Preparation Time30 mins
  • Cooking Time67 mins
  • Serves4
  • DifficultyEasy
950ml milk
2 slices white bread
2.25kg lamb shoulder, cut into small cubes
1 large onion, finely chopped
75g sultanas
40g slivered almonds
60 to 75ml fresh lemon juice
2 tsps curry powder
1 tsp ground turmeric
Freshly ground pepper
30g butter
2 tbsps canola oil
3 eggs
2 bay leaves

1) Preheat the oven to 180C/Gas 4.

2) Pour the milk into a bowl and soak the bread in the milk for 10 minutes. Put the lamb in a separate, very large bowl. Squeeze the bread (reserve the milk) and then add the soaked bread to the lamb, along with the onion, sultanas, almonds, lemon juice, curry powder and turmeric. Season with salt and pepper.

3) 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 baking dish.

4) 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.

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