SPICED LAMB PIE
Steps:
- Preheat oven to 350° F and butter a 13x9x2-inch baking dish.
- In a large non-stick skillet cook lamb or beef in 1 tablespoon oil over moderate heat, stirring occasionally, until no longer pink, about 10 minutes. Remove skillet from heat and drain meat in sieve set over a large bowl, reserving any juices. Add water and bread to juices and let stand 10 minutes. Chop onions and in a skillet cook in butter and remaining tablespoon oil over moderate heat, stirring until softened.
- In another large bowl combine meat, onion, and all remaining ingredients except bread mixture, lime leaves, eggs, and milk. Squeeze liquid from bread and break into small pieces, dropping into meat mixture. Toss together bread and meat and spread evenly in baking dish. Roll lime leaves into spikes and insert, evenly spaced, in several places into mixture. (Bobotie may be made up to this point one day ahead and chilled, covered. Bring bobotie to room temperature before proceeding.)
- Bake bobotie in middle of oven 30 minutes. In a small bowl whisk together eggs and milk until just combined and pour over bobotie. Bake bobotie until custard is set, about 5 minutes more.
- Cut bobotie into squares or wedges and serve with rice chutney.
- Available at Southeast Asian markets and by mail order from Adriana's Caravan, (800) 316-0820, or Uwajimaya, (800) 889-1928.
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Bakhat Ali
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Hocky132 Ali
[email protected]This pie is so flavorful and comforting. I always make it when I'm feeling down.
Hilina Negus
[email protected]I love this recipe! It's my go-to for potlucks and family gatherings.
Javad Aziz
[email protected]This pie was a lot of work, but it was worth it. It was absolutely delicious.
Samura Greece
[email protected]The filling was good, but the crust was a bit dry. I think I will try using a different crust recipe next time.
James Ben
[email protected]This pie was a bit too spicy for my taste, but my husband loved it. I will try making it again with less cayenne pepper.
Shahed Nidal
[email protected]I'm not a big fan of lamb, but I really enjoyed this pie. The spices balanced out the lamb flavor perfectly.
Kataleya Elizardo
[email protected]This recipe was easy to follow and the pie turned out great! I used ground beef instead of lamb and it was still delicious.
Oluwatosin idris
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it. The crust was flaky and the filling was flavorful.
Abeera noor
[email protected]This spiced lamb pie was a hit with my family! The flavors were rich and complex, and the lamb was tender and juicy. I will definitely be making this again.