South African Dishes (3) Collection
bobotie (beef pie) 
green bean bredie (lamb and green bean stew) 
sosaties (grilled marinated meat with apricots) 
(beef pie) 
2 oz.  butter
1 cup  onions, thinly sliced
1   apple, peeled, diced
2 lb.  chopped cooked beef
2   bread slices soaked in milk
2 Tbsp  curry powder
1/2 cup  raisins
2 Tbsp  slivered almonds
2 Tbsp  lemon juice
1   egg
1/2 tsp  turmeric
6   bay leaves
1   egg
1/2 cup  whole milk
melt the butter in a saucepan. add the onions and saute for 5 minutes, 
then add the apple dice and cook for another minute. add the chopped beef 
and combine. squeeze out the excess milk from the bread slices, then tear 
up and add to pot. add the curry powder, raisins, almonds, lemon juice, 
egg, and turmeric, and stir well. place mixture in a greased 9 x 13" 
baking dish. place bay leaves vertically in the casserole. bake at 325 
degrees f for 40 minutes, then remove from the oven. mix together the egg 
and milk, then pour it over the bobotie. bake for 15 more minutes. remove 
bay leaves before serving. 
green bean bredie(lamb and green bean stew) 
2 Tbsp  oil
1-1/2 lb.  lamb, cut into bite-sized pieces
1 cup  coarsely chopped onions
1 tsp  minced garlic
1 tsp  minced fresh ginger root
1/2 cup  water
1 lb.  fresh green beans, trimmed, cut into 1" lengths
2 medium  potatoes, peeled, cut into 1/2" dice
1 Tbsp  finely chopped fresh hot chile peppers
1/4 tsp  dried thyme
1 tsp  salt
in a large skillet heat the oil over moderate heat. add the lamb and brown 
it in batches. transfer pieces to a plate. add the onions, garlic, and 
ginger, and cook over low heat. return the meat to the skillet. cover 
tightly, and simmer for 30 minutes over the lowest heat. stir in the 
water, green beans, potatoes, chile peppers, thyme, salt, and pepper, and 
bring to a boil. cover again, reduce heat, and simmer for about 1 hour, 
stirring occasionally. taste for seasoning and serve immediately with 
(grilled marinated meat with apricots) 
2 lb.  lamb, cut into 1" pieces
1 lb.  pork, cut into 1/2" cubes
1   garlic clove, peeled
  salt, pepper
4 Tbsp  oil
1 cup  onions, chopped
1 Tbsp  curry powder
1 clove  garlic, minced
2 Tbsp  sugar
1 Tbsp  tamarind paste
2 cup  white vinegar
2 Tbsp  apricot jam
2 Tbsp  cornstarch dissolved in
2 Tbsp  red wine
1/2 lb.  dried apricots
1/2 cup  dry sherry
place the lamb and pork pieces in a large bowl that has been rubbed with 
the clove of garlic. season with salt and pepper, and toss. in a saucepan, 
heat the oil. add the onions and saute for 5-6 minutes, then add the curry 
powder and garlic. saute for another minute. add the sugar, tamarind 
paste, vinegar, and jam and stir well. stir the cornstarch mixture and add 
it to the onions, and cook, stirring constantly, until it thickens. this 
should take about 3 minutes. cool, then add to the meat and toss well. 
marinate for 2-3 days. 
one day before preparing the sosaties, combine the dried apricots and 
sherry in a small bowl, cover, and let sit overnight in the refrigerator. 
drain meat from sauce and reserve. thread lamb, pork, and apricots on 
skewers. grill over charcoal until browned on all sides. serve with heated 
reserved sauce. jan 
(ID: 8947) Mirror: Wed, Jan 28, 2004

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