Bobotie

From: Sydney Mike

On Jun 23, 2008

Having had some bad experiences with lamb (countless years ago!) I've usually kept away from lamb recipes, but this one intrigued me, so . . . Followed the ingredients right down the ling & the directions, too (In the custard I DID use an apricot brandy, 'cause that's what I have on hand!), & this gave me a surprisingly WONDERFUL TASTE EXPERIENCE ~ MOST ENJOYABLE! Thanks for inticing me with your recipe! [Made & reviewed while touring Africa on the Zaar World Tour 4]

From: puppitypup

On Jun 20, 2008

We enjoyed this recipe, but I had a few problems with it. It was a little too spicy for us, and I think we would have liked it better without the brandy in the topping. Also, I cooked it for 1 1/4 hours and the topping still wasn't quite done. We served it over rice. Made for ZWT, please see my rating system as I rate tougher than most.

From: Zurie

On Feb 1, 2007

Dear Evelyn — I made bobotie again the other night, (my own recipe) and OF COURSE it contains tomatoes, which are fried with the spices: I deeply apologise for my thoughtless comments of before. Your spices are also just right. The only missing ingredient in the lamb are 2 slices of bread, soaked in milk, then crumbled into the meat mixture. The trad. topping is just eggs, milk, nutmeg and turmeric. But your variation-on-a- theme sounds great and will taste splendid, if a little rich! Like the little brandy in the topping — must try that.

From: twissis

On Jun 26, 2006

Oh my, what a pleasure this was to fix & eat. Hungry for lamb, I made the full recipe. We had an otherwise lite dinner, so were easily able to rationalize overeating! Tomorrow I'll serve again in the traditional way another reviewer described. Ea element of this dish worked in its favor & no single 1 overwhelmed the others. The spices are compatible & subtle, the custard is creamy & holds up well & the chopped almonds give the texture a crunch. I used apricot brandy & will use more next time (nutmeg too) as I tasted just a bare hint of it. This is 1 of my favorite ZWT dishes! Thx for sharing w/us! — Jun 24, 2006 Edited to add the stars so well-deserved!