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FRIED BOBOTIE BALLS WITH CORIANDER MINT YOGHURT SAUCE

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As we start to think of our festive feasts – and gathering again – we’ll definitely be revisiting the classics, but it’s also a great opportunity to try something new, especially when trying to think of what to do with our leftovers. This recipe puts a fresh spin on the classic bobotie, and makes for a festive starter perfectly geared to the South African summer!

FRIED BOBOTIE BALLS WITH CORIANDER MINT YOGHURT SAUCE

TIME: 3 hours | SERVES: 6

INGREDIENTS

for the bobotie flavoured lamb

olive oil

5 pieces lamb neck

1 onion, finely chopped

15 ml curry powder

10 ml ground cumin

10 ml ground coriander

2 ml ground cinnamon

1 ml ground ginger

4 tomatoes, diced

salt and freshly ground black pepper

125 ml water

250 ml Spekko Basmati Long Grain White Rice

2 eggs, beaten

80 g fine dried breadcrumbs

400 ml canola oil

 

for the coriander mint yoghurt sauce

20 g fresh coriander

10 g fresh mint leaves

250 ml Greek style yoghurt

salt and freshly ground black pepper

METHOD

for the bobotie flavoured lamb

Heat the olive oil in a large cast iron pot. Brown the lamb and add the onion. Fry until the onion is soft. Add the curry powder, cumin, coriander, cinnamon and ginger, then mix well and fry for 1 minute. Add the tomatoes and season with salt and pepper. Add the water and cover with a lid. Lower the heat and let it simmer for 2 hours. Keep an eye on the liquid: if it’s cooking a bit dry, just add a little more water. Once the meat is soft, take off the heat and let it cool to room temperature. Shred the meat off the bones. Cook the rice according to the instructions on the back of the packet.

Mix the rice and meat. Press the mixture into a 20 x 20 cm pan. Place in the fridge until ice cold. Turn the rice mixture out onto your work surface. Slice into 2 cm strips. Slice into equal squares and roll each square into a ball. Dip the balls into the beaten egg and roll them in the fine breadcrumbs. Place in the fridge for 10 minutes while you heat the oil to a medium heat. Fry the balls in batches and drain on kitchen towel. Keep warm to one side.

for the coriander mint yoghurt sauce

Place all ingredients in a food processor and blend until smooth. Season with salt and pepper.

to serve

Spoon a little sauce onto your serving plate and arrange the bobotie rice balls on the sauce before garnishing with fresh coriander, mint, flat leaf parsley and thinly sliced grapes.

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