River Wissey Lovell Fuller

Village Kitchen

April 2002

Recipies for bobotie and minced meat curry

1 to 2 thick slices of bread

150ml / 1/4pint of milk

1 medium sized onion

1 tablespoon oil

1 tablespoon butter

50g / 2oz sultanas or raisins

450g / 1lb minced beef

25g / 1oz shredded almonds

2 teaspoons wine or cider vinegar

2 teaspoons sugar

1 tablespoon curry powder

1/2 teaspoon salt

1/2 teaspoon mixed herbs

Black pepper

2 teaspoons lemon juice

2 beaten eggs

1. Soak slices of bread in milk and squeeze out. Keep the milk for later

2. Peel and chop the onion. Using a large pan, fry it in oil and butter until softened, but not brown. Remove from heat.

3. Add soaked bread, sultanas, beef, almonds, vinegar, sugar, curry powder, salt, herbs, pepper, lemon juice and I tablespoon of the beaten egg. Mix well.

4. Spread mixture in an ovenproof dish.

5. Mix remaining egg and milk. Pout it over the mixture.

6. Bake in a moderate oven, Gas 4, 350F, 180C,for 1 to 1.5 hours.

Serve hot in portions or cold cut into fingers for a buffet.

2 tablespoons of oil

1 medium onion, chopped

3 cloves of garlic, chopped

2 green chillis, finely chopped

1/2 teaspoon chopped fresh ginger

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon garam masala

1/4 teaspoon tumeric

450g / 1lb lean mince

1 teaspoon tomato puree

50g / 2oz creamed coconut

125ml / 4floz hot water

1 cup fresh or frozen peas

1. Heat oil and fry onions in it until just golden

2. Add garlic, chillis, fresh ginger and other spices, and fry for a few seconds

3. Add meat and continue to fry over a low heat

4. Mix in tomato puree

5. Dissolve creamed coconut in the water, mix it in, cover pan and allow to simmer for 3/4 to 1 hour

6. Toss in the peas and cook for further 10 minutes.

Serve with boiled rice, curried Bhindi or Cauliflower Bhaji and salad.

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