Lamb - Babotie Rhapsody
This is one of those dishes like chilli or spag bol that everyone seems to have their own version of...it often comes with a sort of egg and buttermilk topping, finished off on the oven. I cooked mine all on the top in a sauté pan. The word comes from an Indonesian dish called bobotok. Look, the point is, it is a great dish worth giving a go if you never have.
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Ingredients
- A knob of butter
- Splash of olive oil
- 2 red onions chopped
- 2 crushed garlic cloves
- 500 gm minced lamb
- 2 carrots peeled and grated
- 2 tsps of curry powder
- 1 tsp of ground coriander
- 3 tsps of ground ginger
- 1 tsp each of thyme rosemary and oregano
- I tsp of turmeric
- Tsp of cinnamon
- Tsp of sugar
- 1 red chilli deseeded and chopped
- Salt and pepper
- 10 gm of chopped almonds
- 2 slices of crusty white bread - soaked in water then drained and squeezed dry – this is the fun part!
- 15 ml of red wine vinegar
Details
servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
Heat the butter and oil in a sauté pan over medium heat, fry the onions and garlic in it til soft. Then add the minced lamb. Stir well and fry til coloured, then stir in the carrot, spices, herbs, sugar and chilli. After another 5 minutes add the almonds and a good grind of salt and pepper. Mix well to marry the flavours. Then stir in the bread and wine vinegar. Mix very well and pop a lid on for about 30 minutes whilst it cooks on a low to medium heat. Take lid off then and stir well, if it is catching on the bottom, add a knob more of butter. Check the seasoning.
Step 2
I served it on a decent chilli naan bread – or you could serve it with rice. If you can get hold of it, Mrs Ball’s chutney goes well with it. Frankly, every kitchen should have a bottle of Mrs Ball’s chutney!
You could use more curry powder if you like or more chilli – whatever rocks your babotie!
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