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
Lamb Bobotie & Charred Corn Salad
with balsamic vinegar & baby tomatoes
Hands on Time: 35 - 55 minutes
Overall Time: 40 - 60 minutes
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)
- Water
- Egg/s
- Milk
- Butter
- Seasoning (salt & pepper)
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!
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, 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, 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!
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, 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!
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, 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!
Frequently Asked Questions
What is the preparation time for Lamb Bobotie & Charred Corn Salad?
The preparation time for Lamb Bobotie & Charred Corn Salad with balsamic vinegar & baby tomatoes is between 35 and 55 minutes.
What is the total time required to make Lamb Bobotie & Charred Corn Salad with balsamic vinegar & baby tomatoes?
The total time required to make Lamb Bobotie & Charred Corn Salad with balsamic vinegar & baby tomatoes is between 40 and 60 minutes.
How many servings does Lamb Bobotie & Charred Corn Salad provide?
4 servings
What are the main ingredients in Lamb Bobotie & Charred Corn Salad?
Baby Tomatoes, Balsamic Vinegar, Bobotie Spice, Carrot, Corn, Cucumber, Free-range Lamb Mince, Fresh Coriander, Golden Sultanas, Ground Turmeric, Mrs. Balls Chutney, Onion, Onions
What is the nutritional information of Lamb Bobotie & Charred Corn Salad?
Calories: 777, Carbs: 76 grams, Fat: grams, Protein: 44.7 grams, Sugar: 45.6 grams, Salt: 940 grams
How do I prepare Lamb Bobotie & Charred Corn Salad?
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, 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. 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. 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?
Baby Tomatoes, Balsamic Vinegar, Bobotie Spice, Carrot, Corn, Cucumber, Free-range Lamb Mince, Fresh Coriander, Golden Sultanas, Ground Turmeric, Mrs. Balls Chutney, Onion, Onions
How many calories does Lamb Bobotie & Charred Corn Salad have?
777 calories
How much fat content does Lamb Bobotie & Charred Corn Salad have?
grams
Woolies Products in this dish
