Bobotie (Lamb Meatloaf)
Title: Bobotie (Lamb Meatloaf)
Yield: 6 servings
2 sl White bread
2 Onions, thinly sliced
1 Apple, peeled and diced
2 tb Butter
1 lb Ground lamb
2 tb Sugar
2 tb Cider vinegar
1/4 t Salt
1/4 t Black pepper
1/4 c Raisins
12 Blanched almonds, coarsely
6 Kaffir lime leaves
1 c Milk
1 t Turmeric
Cooked white rice (opt)
This curry-flavored meatloaf recipe made the rounds years ago, when
kaffir lime leaves were unknown here. Most people used bay leaves
instead, or even lemon oro range leaves from a backyard tree.
However, it takes the kaffir leaves to add the proper touch of
delicate, lemony perfume.
Soak bread in bowl with milk to cover until soft, then squeeze dry.
Saute onions and apple in skillet with butter until tender and not
browned. Add bread, lamb, curry powder, sugar, vinegar, salt, pepper
and raisins. Add one beaten egg and almonds and mix thoroughly.
Pack mixture lightly into 9x5" baking dish. Arrange lime leaves on
top. Bake at 350'F. 1 hour. Beat remaining egg with milk. Stir in
turmeric. Pour over meatloaf and bake 15 minutes longer. Serve with
rice and chutney.
Each serving, without rice or chutney, contains about 269 calories;
289 milligrams sodium; 122 milligrams cholesterol; 11 grams fat; 26
grams carbohydrates; 18 grams protein; 0.49 grams fiber.
Yield: 4 servings
4 ea Steaks, filet,
2 ea Peel, lemon, chopped
-- thick 1 ea Ginger, 1-inch piece
Pepper, white, cracked -- thinly sliced
1 ea Lemon grass, stalk, 20 ea Peppercorns, black,
-- chopped OR -- crushed
1 bn Lemon thyme OR
1/4 lb Butter, unsalted 1 tb Curry, powder (If Garam
2 ea Ginger, thin slices, -- Masala is not
-- chopped -- available, use 2 tb of
1 lg Shallot, chopped -- Curry powder)
1 sm Garlic, clove, chopped 1 tb Juice, lemon
1 sm Chili, green, seeded and 1 pn Turmeric, ground
-- chopped Salt (to taste)
1 tb Garam Masala (see any Pepper (to taste)
-- Indian or Pakistani cookbook)
Onions, pickled Papaya, sliced
Cucumbers in yogurt and Banana, sliced
-- creme fraiche Other garnishes of choice
Remove the steaks from your refrigerator at least 1 hour before
cooking. (Steaks should be at room temperature before you cook them.)
Press a generous amount of white pepper into the surfaces of the steaks.
To prepare the steamer, place the lemon grass and water in the bottom
of the steamer with ginger and peppercorns. Boil 1-2 minutes to release
the oils and flavors of the aromatics. When ready to cook the meat, salt
the steaks and steam them over vigorously boiling liquid for 3 minutes
Blend all of the ingredients in a food processor until smooth.
Accompaniments and Garnishes:
For the pickled onions, use sweet onions if possible. Peel and trim
top and bottom. Slice thinly, place in a stainless bowl, salt heavily,
and toss. Leave for 1 hour and drain thoroughly. Bring 1 cup of vinegar
to a boil and pour it over the drained onions. Reserve.
For the cucumbers in yogurt and creme fraiche, slice 2 small
cucumbers thinly, salt, and allow to set for one hour. Drain thoroughly,
pressing gently to expel water. Mix 1.4 cup plain yogurt and 1./2 cup
creme fraiche. Add a dash of chili powder and mix with the cucumbers.
For the mint chutney, see any Indian or Pakistani cookbook.
Other garnish should balance Western color and freshness with the
Pakistani flavors. Possibilities include blanched carrots, green beans,
zucchini, and okra.
To serve, arrange accompaniments around the outside of a heated
plate, place a filet in the center, and top with a dab of curry butter.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chicken Tandoori (Grilled Chicken)
Yield: 6 servings
16 oz Plain yogurt
1/4 c Lime juice
2 cl Garlic, finely
Chopped or pressed
2 ts Salt
1/4 ts Turmeric
1/2 ts Coriander
1 ts Ground cumin
1 1/2 ts Ground ginger
1/8 ts Cayenne pepper
3 Whole chicken breasts,
1 lg Onion, finely chopped
1 lg Green pepper,
In large bowl, combine:
Yogurt coriander Lime juice cumin Garlic ginger Salt
cayenne pepper Turmeric
Stir to mix. Add chicken pieces and toss to coat. Cover mixture and
chicken with peppers and onions. Cover. Chill overnight (or longer).
Prepare hot coals or preheat oven broiler for 10 minutes. Turn and
cook until done, approximately 15 to 20 minutes. Baste with marinade
BENGAL LANCERS SHRIMP CURRY (JHINKA MASALA)
Yield: 2 servings
1 lb Medium shrimp, peeled,
-deveined, tails left on
1/2 ts Salt
1/4 ts Turmeric
1/2 ts Mustard seeds
1 ts Cumin seeds
4 Whole garlic cloves, peeled
1 Half-inch piece fresh
2 Dried red chiles, stemmed
1 tb Lemon juice
2 tb Mustard oil or light olive
1 c Finely chopped onion
1 1/2 c Chopped tomato
1/4 c To 1/2 cup water
Freshly cooked basmati or
This dish was popular with the Bengal Lancers regiment around the
turn of the century. For a change of pace, try it over pasta or
Sprinkle shrimp with salt and turmeric. Toss well to coat; cover and
set aside for 15 minutes.
Combine mustard, cumin, garlic, ginger, chiles and lemon juice in a
blender and puree. Set aside.
Heat oil in a large heavy skillet over medium-high heat. Add onions
and cook until soft, about 3 minutes.
Add pureed spice mixture. Cook, stirring, until fragrant, about 5
Stir in tomato and cook until soft. Add shrimp, stir gently to coat
Pour in the water and bring to a boil, stirring constantly.
Reduce heat to medium, cover, and cook until shrimp are just opaque,
about 5 minutes.
Mound rice into heated serving plates. Spoon curry over and serve.
Note: Basmati rice has a distinctive nutty flavor. It is available at
Pakistani, Middle Eastern, some specialty food stores and supermarkets.
PER SERVING (not counting rice): 375 calories, 40 g protein, 15 g
carbohydrate, 17 g fat (3 g saturated), 279 mg cholesterol, 279 mg
sodium, 3 g fiber.
Braised Lamb with Fruits and Nuts
Yield: 4 servings
This dish is anything but understated. It piles
flavour to stunning effect and would overwhelm milk-fed lamb.
Amazingly, for something so sumptuous, it is comparatively
nutritionally sound, as it has been modified to eliminate most
saturated fat. However it is not for the meal-in-a-moment cook.
Cover 45 g of raisins and 30 g sultanas in boiling water. Leave to
soak. Trim an 800 g boneless piece of young lamb (leg or shoulder) of
all visible fat. Put the piece in a large saucepan and add 3 cups of
water, a tablespoon of lemon juice and 2 bay leaves. Cover, bring to
the boil, skim, and simmer very gently for about one hour or until a
skewer glides into the meat with ease. Remove the meat, setting it
aside, and reduce the stock over high heat to about 1/4 of a cup.
Reserve the stock and wash the saucepan.
Into a processor bowl put 2 large onions quartered, 6 cloves of
garlic, 5 cm ginger roughly chopped, 1/2 tablespoon ground cardamom,
2 tablespoons ground coriander, 1 teaspoon ground cloves, 1
tablespoon white poppy seeds, 45 g ground almonds and 1 teaspoon
black pepper. Process to a paste. Chop finely a generous handful of
fresh mint and have ready 200 g plain yoghurt (low fat yoghurt can be
Heat 2 tablespoons mono- or polyun- saturated oil in the saucepan, add
onion and spice paste and fry, stirring, for about 3 minutes or until
it is fragrant. Add the mint and yoghurt and simmer gently till the
sauce is thick and creamy. Return the meat to the saucepan, spooning
the sauce over it, cover and braise gently until the meat is heated
through. Add the reserved stock to the saucepan and stir through.
Continue to simmer uncovered until the stock is completely reduced.
Sprinkle over the meat and sauce 2 teaspoons garam masala, 1 teaspoon
chilli powder and salt to taste if you regard it as necessary.
In a frying pan, heat a little oil and gently fry the drained
sultanas and raisins, together with 45 g blanched slivered almonds,
for about 5 minutes. Add them to the saucepan and stir. Infuse a few
strands of saffron in a tablespoon of boiling water and add 1 1/2
teaspoons of rosewater. Stir this mixture into the saucepan and heat
for a minute or so more.
Slice the meat, which by now should be meltingly tender, and arrange
on a serving dish. Spoon the sauce over the meat. Serve with rice.
Makes 4 to 6 servings.
From "Raw Materials" by Meryl Constance, The Syndey Morning Herald,
10/6/92. Courtesy Mark Herron.
125 gms Minced Meat(lamb)
50 gms Chana(gram)dal
1/2 Onion- finely chopped
1 tbsp Garlic
1 tbsp Ginger
3-4 Pepper corns
1 tbsp Green chilli
Bread crumbs for coating
Red chill powder to taste
Salt to taste
Oil for frying
Pick & wash the dal, clean & wash the meat
Finely chop ginger, garlic & green chillies
Mix all ingredients except egg & bread crums & pressure cook for about 15 mins after adding sufficient water
completely dry the mixture on fire
discard the whole garam masalas
lightly beat the egg & add it to the meat mixture
make even sized balls out of the mixture,flatten each ball & roll it in shape of kebabs
coat with bread crumbs & deep fry in hot oil on medium flame.
Serve hot with green chutney & onion rings
Chicken in Silky Almond Sauce
16 ea pieces skinned
T chopped fresh ginger
2 T vegetable oil 2 t ground cardamom
1/2 c vegetable oil 2 t ground red pepper
5 ea medium onions thin sliced 1 t ground cumin
6 T blanched slivered or 1/2 t ground fennel
1 x ground almonds 2 c plain yogurt
3 T ground coriander 1 c water
1 x course salt 1 x fresh cilantro (garnish)
Pat chicken dry. Heat smaller amount of
oil in heavy large skillet or
Dutch oven over medium high heat. Add chicken in batches and cook on
all sides just until no longer pink (do not brown). Remove using
slotted spoon and set aside.
Heat remaining oil in skillet. Add sliced onion and fry until wilted
and pale brown, stirring constantly to color evenly, about 12 minutes.
Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin
and fennel and cook 3 to 5 more minutes. Remove mixture from heat.
Transfer half of mixture to processor or blender. Puree with 1/2 of the
yogurt and 1/2 of the water. Repeat with the rest of the mixture,
yogurt and water. Pour sauce back into skillet. Add chicken to
skillet. Place over medium high head and bring to a boil. Reduce heat,
cover and simmer until chicken is tender and sauce is thickened, about
45 minutes. Remove from head. Let stand at room temperature for 30
minutes (dish is best refrigerated and reheated). Rewarm over low
heat. Transfer to serving dish, garnish and serve immediately.
Back to recipies page
Back to main page
Sign my Guest BookView My Guest Book
To Promote this Site please search the web using Ask Jeeves
Since December 1999