Recipes

Lamb and lentil bobotie

Lilly Higgins's face
Lilly Higgins
Sat Dec 14 2019 - 05:50
Serves: 6
Course: Main Course
Cooking Time: 0 hr 50 mins
Ingredients
  • 1 tbsp olive oil 
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 450g minced lamb
  • 200g carrot, peeled and roughly grated
  • 2 tsp curry powder
  • 1 tsp ground cinnamon
  • 1 tsp turmeric
  • 1 tbsp dried dill
  • 400g tin cooked puy lentils (240g drained weight)
  • 2 tbsp mango chutney
  • 1 tbsp white wine vinegar
  • 2 tbsp water
  • 4 bay leaves 
  • Salt and black pepper
  •  
  • Topping:
  • 100ml natural yogurt
  • 150ml milk
  • 2 eggs
  • 2 tsp turmeric
  • Salt 
  •  

1. Preheat an oven to 180 degrees Celsius, or equivalent. Heat the oil in a large pan over a medium heat.

2. Cook the onions until soft, add the garlic and cook for another few minutes before adding the minced lamb. Cook for two minutes, stirring well to combine.

3. Add the carrot, spices, dill, chutney, and seasoning; stir well again. Cook for five minutes, stirring every minute or so to combine. Add the lentils, vinegar and water. Mix gently until everything is combined. Taste for seasoning.

4. Spoon the meat mixture into a shallow ovenproof dish and smooth the surface.

5. Whisk the topping ingredients together until smooth. Pour the topping over the meat, lay a few bay leaves on top and bake in the oven for 40-45 minutes, until the topping is golden and set.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer

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