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
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
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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