\nDifficulty<\/strong>: easy
\nPrep Time<\/strong>: 30 minutes
\nCooking Time<\/strong>: 35 minutes
\n
![\"Lamb](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2017\/08\/Sarah-bobitie-1-x-6.jpg\")
<\/p>\nFor The Spiced Minced Meat<\/strong><\/h4>\n1\u20132 Tbsp olive oil
\n500 g lamb mince
\n2 medium-sized onions, chopped
\n1 clove garlic, minced
\n1 apple, peeled, cored and grated
\n1 tsp grated fresh ginger
\n2 tsp medium curry powder
\n1 tsp ground coriander
\n1 tsp turmeric
\n\u00bd tsp ground cinnamon
\n\u00bd tsp dried chilli flakes
\n\u00bd tsp each of dried mixed herbs
\n1 Tbsp chutney \u00bd tsp salt pinch of freshly
\nground black pepper \u00bd cup seedless raisins
\n1 Tbsp lemon juice 21\/2 cup cooked quinoa (for gluten free) OR 2 slices wholewheat bread, soaked in water, lightly squeezed and mashed with a fork
\n1 x 400 g can lentils, drained
\n2 Tbsp flaked almonds
\n2 bay leaves<\/p>\n
For the Baked Egg Topping<\/strong><\/h4>\n1 cup milk
\n\u00bd tsp salt pinch of freshly ground black pepper
\n2 eggs<\/p>\n
What to do<\/strong><\/h4>\nPreheat the oven to 190 \u00b0C and grease an ovenproof dish well. I prefer a slightly smaller dish that makes a deeper, moister bobotie.<\/p>\n
Heat the oil and butter in a pan on medium-high heat and fry the mince, stirring often until loose and crumbly. Add the onions and fry until soft and translucent.<\/p>\n
Add the garlic, apple, ginger, spices, herbs and chutney and continue cooking for another minute. Season with salt, pepper and lemon juice then add the mashed quinoa or bread, raisins, lentils and almonds.<\/p>\n
Spread the mixture in the ovenproof dish and insert the bay leaves.5. Beat all the ingredients for the topping with a fork and pour over the top.<\/p>\n
Bake uncovered for 30\u201335 minutes, or until the custard topping is firm and golden brown.<\/p>\n
Note:<\/strong> Recipe can easily be doubled and works just as well with beef instead of lamb<\/p>\n
\n500 g lamb mince
\n2 medium-sized onions, chopped
\n1 clove garlic, minced
\n1 apple, peeled, cored and grated
\n1 tsp grated fresh ginger
\n2 tsp medium curry powder
\n1 tsp ground coriander
\n1 tsp turmeric
\n\u00bd tsp ground cinnamon
\n\u00bd tsp dried chilli flakes
\n\u00bd tsp each of dried mixed herbs
\n1 Tbsp chutney \u00bd tsp salt pinch of freshly
\nground black pepper \u00bd cup seedless raisins
\n1 Tbsp lemon juice 21\/2 cup cooked quinoa (for gluten free) OR 2 slices wholewheat bread, soaked in water, lightly squeezed and mashed with a fork
\n1 x 400 g can lentils, drained
\n2 Tbsp flaked almonds
\n2 bay leaves<\/p>\n
1 cup milk
\n\u00bd tsp salt pinch of freshly ground black pepper
\n2 eggs<\/p>\n