Phil de Villiers, the Executive Chef at Level Four at 54 on Bath, is fond of his mother’s cooking, and in fact believes it’s so good that it should be shared with the world. Settle in this winter with a comforting bowl of bobotie…
- 15ml (1 tbsp) olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 30ml (2 tbsp) garam masala
- 5ml (1 tsp) ground turmeric
- 5ml (1 tsp) ground cumin
- 10ml (2 tsp) ground coriander
- 2 cloves
- 1 litre lamb stock
- Salt and pepper
- 1 shoulder of lamb, bone in
- 100g sultanas
- 15ml (1 tbsp) chopped fresh rosemary
- 15ml (1 tbsp) chopped fresh thyme
- 30ml (2 tbsp) apricot jam
- 125ml ( cup) chutney
- 2 eggs, beaten
- 250ml (1 cup) milk
- Heat the oil in a large pan and fry the onion till tender.
- Add the garlic and spices and fry for 2 minutes.
- Add the stock and bring to the boil.
- Season the lamb and brown in a hot pan.
- Place in a deep oven dish.
- Pour over the stock mixture, add the sultanas, fresh herbs and enough water to cover the meat.
- Cover with foil and roast at 160°C for 3-4 hours or until tender.
- Remove the lamb, saving the pan juices, and flake the meat off the bone.
- Heat the juices with the jam and chutney until reduced to a thick sauce.
- Add the flaked lamb to the sauce and transfer to an oven dish.
- Beat the eggs with the milk, season and pour over the lamb.
- Bake at 180°C until custard is golden.
- Serve with sambals of your choice.
Fancy this dish? You may like what other dishes our chefs make at home too! View the five recipes in this series What our chefs eat at home here.