Recipe - Bobotee

3 tablespoon Butter
3 md Onions, Chopped
3 Cardamom Pods, Seeds Only
One fourth teaspoon Cinnamon, Ground
1/8 teaspoon Clove, Ground
1 teaspoon Paprika
One fourth teaspoon Cayenne
One half teaspoon Black Pepper, Ground
One half teaspoon Ginger, Ground
1 teaspoon Cumin, Ground
One half teaspoon Coriander, Ground
1 teaspoon Turmeric
1 teaspoon Salt
1 tablespoon Red Wine Vinegar
2 sl White Bread, Crusts Removed
One fourth cup Milk
2 pound Lean Lamb, Ground
2 ounce Whole Almonds, Chopped
One fourth cup Raisins
2 tablespoon Apricot Preserve
1 Egg
2 Eggs
2 tablespoon Apricot Preserve
1 cup Milk
2 tablespoon Almonds, Blanched &
Sliced
One fourth teaspoon Nutmeg, Ground

Preheat the oven to 325 degrees. Melt the butter in a large skillet over
moderate heat. Saute the onions until they are golden brown. Add the
spices and vinegar. Continue to cook for 3 minutes. Soak the white bread in
the first measure of milk for 1 or 2 minutes. Squeeze out the excess milk.
Add the meat and bread to the onion & spices mixture. Use a fork to mix
until the meat is broken up. Add the chopped almonds, raisins, the first
measure of apricot preserves and the first measure of egg. Mix thoroughly.
Place the meat in a casserole large enough to leave about 2" on the top.
Spread the second measure of apricot preserves in a thin layer on top.
Whisk the second measure of milk with the second measure of eggs in a small
bowl. Pour this mixture over the layer of apricot preserves. Sprinkle
cut or sliced up almonds and a dusting of nutmeg over. Bake for 1 hour. Serve hot.
~~~ Noel Mostert

Posted to EATL Digest 30 October 96

Date: Wed, 30 Oct 1996 09:49:06 0800

From: Joel Ehrlich Joel.Ehrlich@SALATA.COM