What are the main ingredients in Lamb Bobotie & Charred Corn Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Milk, Butter

What is the nutritional information of Lamb Bobotie & Charred Corn Salad?

Calories: 746, Carbs: 73 grams, Fat: grams, Protein: 44.3 grams, Sugar: 45 grams, Salt: 692 grams

How do I prepare Lamb Bobotie & Charred Corn Salad?

DELISH TRADISH DISH: Dish up the golden bobotie. Garnish with the chopped coriander and dollop over the remaining chutney. Serve the tomato and corn salad on the side. Lekker, Chef! FRESH SIDE SALAD: In a salad bowl, combine the halved baby tomatoes, the cucumber half-moons, the vinegar, the charred corn, a drizzle of olive oil, and seasoning. TO TOP IT ALL OFF: Evenly spread out the cooked mince mix in an ovenproof dish. Pour over the egg topping. Bake in the hot oven until the topping is set and golden, 15-20 minutes. FLAVOURFUL MINCE: Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the carrot chunks and the diced onion. Fry until soft and browned, 4-6 minutes (shifting occasionally). Add in the mince and break it up as it starts to cook. Allow to caramelise until browned, 4-5 minutes (stirring occasionally). Add the bobotie spice (to taste), the sultanas, ½ the chutney, and fry until fragrant, 1-2 minutes. Add 100ml of water, and simmer until slightly reduced, 2-3 minutes (stirring occasionally). Season. CHARRED CORN: Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. GOLDEN CROWN: In a bowl, combine 100ml of milk, the turmeric, and seasoning. Crack in 2 eggs and whisk until combined. Set aside.

What should be prepared from my kitchen to make Lamb Bobotie & Charred Corn Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Milk, Butter

Lamb Bobotie & Charred Corn Salad

Make everyone entering your home salivate as they smell aromas of this South African favourite. Bobotie-spiced lamb is elevated with carrots & onion, sweet pops of sultanas, and another Mzansi classic, Mrs Balls chutney. The creamy turmeric topping is baked until perfectly golden, then sided with a charred corn & baby tomato salad.

Lamb Bobotie & Charred Corn Salad

with balsamic vinegar & baby tomatoes

Hands on Time: 35 - 55 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Balsamic Vinegar
Bobotie Spice
Carrot
Corn
Cucumber
Free-range Lamb Mince
Fresh Coriander
Golden Sultanas
Ground Turmeric
Mrs. Balls Chutney
Onion
Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Milk
Butter

Photo of Lamb Bobotie & Charred Corn Salad

Serves 1

GOLDEN CROWN
In a bowl, combine 50ml of milk, the turmeric, and seasoning. Crack in 1 egg and whisk until combined. Set aside.
CHARRED CORN
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURFUL MINCE
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the carrot chunks and the diced onion, until soft and browned, 4-6 minutes (shifting occasionally). Add in the mince and break it up as it starts to cook. Allow to caramelise until browned, 3-4 minutes (stirring occasionally). Add the bobotie spice (to taste), the sultanas, ½ the chutney, and fry until fragrant, 1-2 minutes. Add 50ml of water, and simmer until slightly reduced, 2-3 minutes (stirring occasionally). Season.
TO TOP IT ALL OFF
Evenly spread out the cooked mince mix in an ovenproof dish. Pour over the egg topping. Bake in the hot oven until the topping is set and golden, 15-20 minutes.
FRESH SIDE SALAD
In a salad bowl, combine the halved baby tomatoes, the cucumber half-moons, the vinegar, the charred corn, a drizzle of olive oil, and seasoning.
DELISH TRADISH DISH
Dish up the golden bobotie. Garnish with the chopped coriander and dollop over the remaining chutney. Serve the tomato and corn salad on the side. Lekker, Chef!

Ground Turmeric - 1,25ml
Corn - 40g
Carrot - 120g
Onion - 1
Free-range Lamb Mince - 150g
Bobotie Spice - 25ml
Golden Sultanas - 10g
Mrs Balls Chutney - 30ml
Baby Tomatoes - 80g
Cucumber - 100g
Balsamic Vinegar - 10ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

GOLDEN CROWN
In a bowl, combine 100ml of milk, the turmeric, and seasoning. Crack in 2 eggs and whisk until combined. Set aside.
CHARRED CORN
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURFUL MINCE
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the carrot chunks and the diced onion. Fry until soft and browned, 4-6 minutes (shifting occasionally). Add in the mince and break it up as it starts to cook. Allow to caramelise until browned, 4-5 minutes (stirring occasionally). Add the bobotie spice (to taste), the sultanas, ½ the chutney, and fry until fragrant, 1-2 minutes. Add 100ml of water, and simmer until slightly reduced, 2-3 minutes (stirring occasionally). Season.
TO TOP IT ALL OFF
Evenly spread out the cooked mince mix in an ovenproof dish. Pour over the egg topping. Bake in the hot oven until the topping is set and golden, 15-20 minutes.
FRESH SIDE SALAD
In a salad bowl, combine the halved baby tomatoes, the cucumber half-moons, the vinegar, the charred corn, a drizzle of olive oil, and seasoning.
DELISH TRADISH DISH
Dish up the golden bobotie. Garnish with the chopped coriander and dollop over the remaining chutney. Serve the tomato and corn salad on the side. Lekker, Chef!

Ground Turmeric - 2,5ml
Corn - 80g
Carrot - 240g
Onion - 1
Free-range Lamb Mince - 300g
Bobotie Spice - 50ml
Golden Sultanas - 20g
Mrs Balls Chutney - 60ml
Baby Tomatoes - 160g
Cucumber - 200g
Balsamic Vinegar - 20ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

GOLDEN CROWN
In a bowl, combine 150ml of milk, the turmeric, and seasoning. Crack in 3 eggs and whisk until combined. Set aside.
CHARRED CORN
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURFUL MINCE
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the carrot chunks and the diced onion. Fry until soft and browned, 5-7 minutes (shifting occasionally). Add in the mince and break it up as it starts to cook. Allow to caramelise until browned, 5-6 minutes (stirring occasionally). Add the bobotie spice (to taste), the sultanas, ½ the chutney, and fry until fragrant, 1-2 minutes. Add 150ml of water, and simmer until slightly reduced, 3-4 minutes (stirring occasionally). Season.
TO TOP IT ALL OFF
Evenly spread out the cooked mince mix in an ovenproof dish. Pour over the egg topping. Bake in the hot oven until the topping is set and golden, 15-20 minutes.
FRESH SIDE SALAD
In a salad bowl, combine the halved baby tomatoes, the cucumber half-moons, the vinegar, the charred corn, a drizzle of olive oil, and seasoning.
DELISH TRADISH DISH
Dish up the golden bobotie. Garnish with the chopped coriander and dollop over the remaining chutney. Serve the tomato and corn salad on the side. Lekker, Chef!

Ground Turmeric - 3,75ml
Corn - 120g
Carrot - 360g
Onions - 2
Free-range Lamb Mince - 450g
Bobotie Spice - 75ml
Golden Sultanas - 30g
Mrs Balls Chutney - 90ml
Baby Tomatoes - 240g
Cucumber - 300g
Balsamic Vinegar - 30ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

GOLDEN CROWN
In a bowl, combine 200ml of milk, the turmeric, and seasoning. Crack in 4 eggs and whisk until combined. Set aside.
CHARRED CORN
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURFUL MINCE
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the carrot chunks and the diced onion. Fry until soft and browned, 5-7 minutes (shifting occasionally). Add in the mince and break it up as it starts to cook. Allow to caramelise until browned, 6-7 minutes (stirring occasionally). Add the bobotie spice (to taste), the sultanas, ½ the chutney, and fry until fragrant, 1-2 minutes. Add 200ml of water, and simmer until slightly reduced, 3-4 minutes (stirring occasionally). Season.
TO TOP IT ALL OFF
Evenly spread out the cooked mince mix in an ovenproof dish. Pour over the egg topping. Bake in the hot oven until the topping is set and golden, 15-20 minutes.
FRESH SIDE SALAD
In a salad bowl, combine the halved baby tomatoes, the cucumber half-moons, the vinegar, the charred corn, a drizzle of olive oil, and seasoning.
DELISH TRADISH DISH
Dish up the golden bobotie. Garnish with the chopped coriander and dollop over the remaining chutney. Serve the tomato and corn salad on the side. Lekker, Chef!