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Monday, June 1, 2009

*BOBOTIE*


BOBOTIE
Introduced to South Africa by the Cape Malays, this Indonesian curried meat loaf is to South Africa what Moussaka is to Greece and Lasagne is to Italy. Traditionally, Bobotie is served with yellow rice (add turmeric), chutney and banana slices dipped in milk.

2 rye crisp breads, OR
2 slices low-carb bread
2/3 cup half-and-half cream (150 mL)
2 lbs ground lamb, OR (0.9 kg)
lean ground beef
1 cup diced onion (250 mL)
1 tbsp curry powder (15 mL)
2 tsp salt (10 mL)
11/2 tsp ground turmeric (7 mL)
1/2 tsp black pepper (2 mL)
1/4 cup slivered almonds, (50 mL)
(optional)
2 tbsp seedless raisins, (25 mL)
snipped in half
2 tbsp SPLENDA® Granular (25 mL)
1 tbsp lemon juice (15 mL)
4 eggs
4 bay leaves, (optional)

In small bowl, break rye crisp breads or low-carb bread in pieces and soak in half-and-half cream. Set aside. In large skillet, fry ground lamb or beef and onion, until meat is browned. Pour off fat. Stir in curry powder, salt, turmeric and black pepper. Over small bowl, strain crisp bread and cream mixture; set aside cream. Stir softened crisp bread or low-carb bread, almonds (if using), raisins, SPLENDA® Granular, lemon juice and 2 eggs into meat mixture until well combined.

Turn into 2 quart (2 L) casserole dish and press down firmly. Stick bay leaves in upright position in top of meatloaf. Bake uncovered in 350°F (180°C) oven 20 minutes. In small bowl, beat remaining eggs and leftover cream together; pour over meatloaf. Cover and bake another 20 minutes. Remove bay leaves.

Nutritional Analysis: Yield 10 servings:
1 serving: 269.7 calories; 20.5 g protein; 17.5 g fat; 5.7 g carbs

10 comments:

Lisa, motyok said...

I remember making this when the kids and I were studying Africa. Do you think it would be good without the raisins? Those were not a big hit for my boys at the time.

Jennifer said...

Hi Lisa,

So good to see you here! The bobotie would still be fine without the raisins (they add sweetness, but you could always add an extra tbsp of Splenda Granular, but not necessary). I like the sweetness it adds. Sometimes with kids, if you're adding raisins to anything (like cookies), it's better to snip them in half. Many kids object to raisins in things.

Ranaesheart said...

I'm going to try this! And, I love the "snip the raisins in half" tip!!! I don't like raisins .. but every so often I like a little taste of them .. and you just solved that!!! Keep up the great work; we really appreciate your efforts!!

Jennifer said...

Hi Ranae - wow, I guess some adults don't like 'em either. :-)

Some kids don't like onions or peppers in things and so what I used to do when my kids were younger is I would blend them with a little water to puree and added the puree to stews or ground beef, etc. so that the flavor would be there but the texture of the "things" would not. lol

Nicky said...

I make it with chopped apricot instead of the raisins - lower carb, just as authentic.

Jennifer said...

That's a great idea, Nicky. How do you know about Bobotie? Curious me.

Nicky said...

I was born in Africa, and lived there (plus boarding school in England from age 11) until I was 18. Bobotie would have been one of the foods I was weaned on - as were my kids :P

Jennifer said...

That is so interesting. I was born in Port Elizabeth, South Africa and grew up in the Cape Province in a small town called Wellington. I went to Cape Town University. I left for Canada when I was under 21 years of age. Now I live in a tropical country, but we eloped for personal reasons, so I cannot divulge on the internet where exactly I live. Suffice is to say that I LOVE the warmer climate and paradise-like vegetation, flora and fauna. No more shoveling snow for me! ;) 30 years was enough!

Nicky said...

LOL - small world :D I love the heat too. Not that I get it to excess in England - and I'm spending the summer in Canada...

Jennifer said...

Summer in Canada is lovely! :-) So nice to meet you here, Nicky.