Although not strictly a Namibian recipe, this dish is enjoyed by many Namibians. The origins of Bobotie can be traced back to the eastern influence on South African culture. The Cape Malay society are famous for cooking this dish and it is usually served with yellow rice.

Ingredients

• 1 kg minced lam
• 125ml mil
• 1 thick slice of white bread, crust removed and soaked in mil
• 2 roughly chopped onions butter
• Sal
• 1 tablespoon of curry powder (mix the hot and the Cape Malay versions for a good flavour
• 1 chili, finely chopped (optional and only if you like your food quite hot
• ½ cup vinega
• 1 tablespoon of lemon juic
• 1 teaspoon of brown suga
• 1 tablespoon of chutne
• 8 -10 crushed almonds (optional
• 3 egg
• 1 clove of garlic, crushed and finely choppe
• 6 bay leave
• 1 orange, sliced in wheel
• 1 lemon, sliced in wheel
• Oil for cooking

Method

1. Heat the oil in frying pan and add the garlic, onion and curry power.
2. Cook over medium heat for three minutes, then add the mince meat.
3. Fry until the meat is almost done, then using your hands, squeeze the milk from the bread.
4. Discard the milk and add the bread, vinegar, lemon juice, sugar and chutney to the mince.
5. Fry for a minute or so and then remove from heat.
6. Take a pie dish and place three bay leaves, two wheels of orange and two wheels of lemon at the bottom.
7. Now scoop the mince mixture into the dish.
8. Decorate the sides of the dish with the rest of the lemon and orange wheels, wedging them between the mince and the sides of the dish so that only a third protrudes.
9. If you are using almonds, push them into the mince.
10. Beat the eggs and 125ml milk, and pour over the meat. Put three bay leaves on top of dish.
11. Place the dish uncovered in the oven and cook for about 30 minutes at 160 deg Celsius.
12. Serve with a plain green salad or chopped tomato and onion, sprinkled with a little vinegar.
13. Make sure you have some chutney near at hand. Serve piping hot with the yellow rice.