Bobotie

Bobotie

| Oct 23, 2012

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

Note:
Recipe from Splendid Low-Carbing, a National best seller by Jennifer Eloff (www.low-carb.us)


Ingredients & Methods

Makes 10 servings

Nutrition at a Glance (per serving)
Calories 269.7
Protein 20.5 g
Fat 17.5 g
Carbs 5.7 g


Method:

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 casserole dish and press down firmly. 

Stick bay leaves in upright position in top of meatloaf. 

Bake uncovered in 350°F 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.

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