For the lentils:
- 2 tbsp olive oil
- 2 large onions, chopped
- 3 garlic cloves, crushed
- 2 carrots, grated
- 4 x 400g cans lentils, drained & rinsed
- 10 peppercorns
- 125ml store-bought fruit chutney
- 2–3 tbsp garam masala
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 3 tbsp medium curry powder
- 2 tsp turmeric
- 3 bay leaves
- Salt & milled black pepper to taste
For the topping:
- ½ cup cream
- ½ cup milk
- 3 eggs, beaten
- Generous pinch salt & black pepper
Preheat the oven to 190ºC.
For the lentils: Heat oil in a pot. Add onion; fry on low heat for 5 minutes, or until soft and golden.
Add remaining ingredients except bay leaves; stir well. Cook on medium heat for 10 minutes.
Transfer the lentil mixture to an ovenproof dish; smooth over the top. Arrange the bay leaves on top.
For the topping: Beat together topping ingredients. Pour over the lentil mixture and bake for about 45 minutes or until the topping is golden and set.
To serve: Serve bobotie warm with a fresh side salad of your choice.
Recipe and images courtesy of Fairlady.