Kevin Dundon makes his aromatic lamb bobotie on Today with Maura and Dáithí.

Ingredients

Serves: 4

  • 1 tablespoon oil
  • 2 medium onions, chopped finely
  • 2 garlic cloves, crushed
  • 800g minced lamb
  • 1 potato, Grated 
  • 1 tbsp. Red Thai Curry paste
  • 1 tin tomato, chopped
  • 50g sultanas
  • 1 apple, grated – optional
  • Juice of ½ lemon
  • Salt and pepper

Topping:

  • 2 large eggs
  • 200ml milk 

Preheat the oven to 170C/325F/Gas Mark 3.

Heat the oil in a frying pan and add the onions and garlic. Fry for 2 – 4 minutes until soft. Add the lamb and continue to pan fry over a medium heat until browned.
Add the grated potato, Thai red curry, tomatoes, sultanas, apple and lemon to the mixture. Season with salt and pepper. Cook for 5 minutes on a medium to low heat. Remove from the heat and pour the mixture into a casserole or oven safe dish.
Bake in the oven for 15 minutes.

Then, Mix the eggs with the milk and add seasoning and remove the casserole from the oven.
Pour the egg custard on top of the meat and bake for a further 10-15 minutes.
Enjoy with some basmati rice
 

Method

  1. Preheat the oven to 170C/325F/Gas Mark 3.
  2. Heat the oil in a frying pan and add the onions and garlic. Fry for 2 – 4 minutes until soft. Add the lamb and continue to pan fry over a medium heat until browned.
  3. Add the grated potato, Thai red curry, tomatoes, sultanas, apple and lemon to the mixture. Season with salt and pepper. Cook for 5 minutes on a medium to low heat.
  4. Remove from the heat and pour the mixture into a casserole or oven-safe dish. Bake in the oven for 15 minutes.
  5. Then, mix the eggs with the milk and add seasoning and remove the casserole from the oven. Pour the egg custard on top of the meat and bake for a further 10-15 minutes.
  6. Enjoy with some basmati rice