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Delicately spiced lamb mince is shrouded in golden phyllo pastry and topped with a creamy yoghurt-based custard. Redolent of garam masala and bay leaf, the bobotie makes a perfect accompaniment to Alto 2022 Shiraz.
Alto Wines
6 to 8
30 minutes
45 minutes
South African
Delicately spiced lamb mince is shrouded in golden phyllo pastry and topped with a creamy yoghurt-based custard. Redolent of garam masala and bay leaf, the bobotie makes a perfect accompaniment to Alto 2022 Shiraz.
- 5 to 6 sheets phyllo pastry
- Olive oil
- 15ml white sesame seeds
– 1 large white onion, finely chopped
– 2 large garlic cloves, minced
– 1 thumb-size piece of ginger, peeled and minced
– 15ml olive oil
– 500g lamb mince
– 2 carrots, grated
– 10ml ground coriander
– 5ml garam masala
– 5ml turmeric
– 10ml medium curry powder
– 2ml dried chilli flakes
– Zest of a lemon
– Sea salt and black pepper
– ¾ cup fresh brown breadcrumbs
– 30ml almond flour
– 250ml full cream milk
– 300ml beef stock
– 3 bay leaves
- 250ml double thick Greek yoghurt
- 2 large eggs, beaten
Heat the olive oil in a deep saucepan and sauté the onion until soft. Add the ginger and garlic and cook for a further minute before adding the lamb mince to brown. Once browned, add the grated carrot, spices and lemon zest and season with salt and pepper. Add the remaining filling ingredients and simmer for 20 minutes or until the sauce is reduced and thickened. Set aside to cool slightly.
Preheat the oven to 180°C and grease a 23cm x 5cm baking dish with olive oil. Brush the first phyllo pastry sheet with olive oil and lay it into the dish, allowing the ends to drape over the sides. Repeat with the remaining sheets, placing each one at an offset angle to the last. Gently press the base of the phyllo into the dish before scrunching the edges in to create a rim of pastry around the edge of the dish. Scatter over the sesame seeds.
Spoon in the lamb filling before beating together the yoghurt and eggs and pouring the custard over the top. Decorate the top with a few bay leaves if desired and bake for 45 minutes or until set. Leave to cool slightly before slicing and serving with chutney, sambals and yellow rice.
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