Lamb and Beef Bobotie with Rice & Mango Chutney Served With Broccoli & Carrots

Preheat oven to 180°C. Peel and dice brown onion and garlic. Peel and cut carrot into ¹⁄₂ cm rounds. Cut broccoli into bite size florets.

Heat oil in a pot over medium heat. Add onion, garlic, Madras curry paste and bobotie spice mix. Sauté until fragrant and onion is soft, about 3 minutes. Add mince and raisins, breaking mince up with a wooden spoon. Cook until mince is browned all over, about 5 minutes. Add peas to the mince mixture, check seasoning and place into an ovenproof dish.

Pour thickened cream into a small bowl, add egg and mix well to make a royale. Pour over the top of mince mixture and season with salt and pepper. Put in the oven for 15 - 20 minutes, until top is browned and egg mix is set.

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Add carrots to another pot of boiling water, after 2 minute add broccoli. Cook for 2-3 minute more, until broccoli is bright green (or to your liking).

Divide rice between plates and top with bobotie. Serve with mango chutney, carrots and broccoli on the side. Enjoy!

Preheat oven to 180°C. Peel and dice brown onion and garlic. Peel and cut carrot into ¹⁄₂ cm rounds. Cut broccoli into bite size florets.

Heat oil in a pot over medium heat. Add onion, garlic, Madras curry paste and bobotie spice mix. Sauté until fragrant and onion is soft, about 3 minutes. Add mince and raisins, breaking mince up with a wooden spoon. Cook until mince is browned all over, about 5 minutes. Add peas to the mince mixture, check seasoning and place into an ovenproof dish.

Pour thickened cream into a small bowl, add egg and mix well to make a royale. Pour over the top of mince mixture and season with salt and pepper. Put in the oven for 15 - 20 minutes, until top is browned and egg mix is set.

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Add carrots to another pot of boiling water, after 2 minute add broccoli. Cook for 2-3 minute more, until broccoli is bright green (or to your liking).

Divide rice between plates and top with bobotie. Serve with mango chutney, carrots and broccoli on the side. Enjoy!

Preheat oven to 180°C. Peel and dice brown onion and garlic. Peel and cut carrot into ¹⁄₂ cm rounds. Cut broccoli into bite size florets.

Heat oil in a pot over medium heat. Add onion, garlic, Madras curry paste and bobotie spice mix. Sauté until fragrant and onion is soft, about 3 minutes. Add mince and raisins, breaking mince up with a wooden spoon. Cook until mince is browned all over, about 5 minutes. Add peas to the mince mixture, check seasoning and place into an ovenproof dish.

Pour thickened cream into a small bowl, add egg and mix well to make a royale. Pour over the top of mince mixture and season with salt and pepper. Put in the oven for 15 - 20 minutes, until top is browned and egg mix is set.

In a pot, combine the rice, a pinch of salt and 1 1/2 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Add carrots to another pot of boiling water, after 2 minute add broccoli. Cook for 2-3 minute more, until broccoli is bright green (or to your liking).

Divide rice between plates and top with bobotie. Serve with mango chutney, carrots and broccoli on the side. Enjoy!

Preheat oven to 180°C. Peel and dice brown onion and garlic. Peel and cut carrot into ¹⁄₂ cm rounds. Cut broccoli into bite size florets.

Heat oil in a pot over medium heat. Add onion, garlic, Madras curry paste and bobotie spice mix. Sauté until fragrant and onion is soft, about 3 minutes. Add mince and raisins, breaking mince up with a wooden spoon. Cook until mince is browned all over, about 5 minutes. Add peas to the mince mixture, check seasoning and place into an ovenproof dish.

Pour thickened cream into a small bowl, add egg and mix well to make a royale. Pour over the top of mince mixture and season with salt and pepper. Put in the oven for 15 - 20 minutes, until top is browned and egg mix is set.

In a pot, combine the rice, a pinch of salt and 1 1/2 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Add carrots to another pot of boiling water, after 2 minute add broccoli. Cook for 2-3 minute more, until broccoli is bright green (or to your liking).

Divide rice between plates and top with bobotie. Serve with mango chutney, carrots and broccoli on the side. Enjoy!

Preheat oven to 180°C. Peel and dice brown onion and garlic. Peel and cut carrot into ¹⁄₂ cm rounds. Cut broccoli into bite size florets.

Heat oil in a pot over medium heat. Add onion, garlic, Madras curry paste and bobotie spice mix. Sauté until fragrant and onion is soft, about 3 minutes. Add mince and raisins, breaking mince up with a wooden spoon. Cook until mince is browned all over, about 5 minutes. Add peas to the mince mixture, check seasoning and place into an ovenproof dish.

Pour thickened cream into a small bowl, add egg and mix well to make a royale. Pour over the top of mince mixture and season with salt and pepper. Put in the oven for 15 - 20 minutes, until top is browned and egg mix is set.

In a pot, combine the rice, a pinch of salt and 1 1/2 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Add carrots to another pot of boiling water, after 2 minute add broccoli. Cook for 2-3 minute more, until broccoli is bright green (or to your liking).

Divide rice between plates and top with bobotie. Serve with mango chutney, carrots and broccoli on the side. Enjoy!

Preheat oven to 180°C. Peel and dice brown onion and garlic. Peel and cut carrot into ¹⁄₂ cm rounds. Cut broccoli into bite size florets.

Heat oil in a pot over medium heat. Add onion, garlic, Madras curry paste and bobotie spice mix. Sauté until fragrant and onion is soft, about 3 minutes. Add mince and raisins, breaking mince up with a wooden spoon. Cook until mince is browned all over, about 5 minutes. Add peas to the mince mixture, check seasoning and place into an ovenproof dish.

Pour thickened cream into a small bowl, add egg and mix well to make a royale. Pour over the top of mince mixture and season with salt and pepper. Put in the oven for 15 - 20 minutes, until top is browned and egg mix is set.

In a pot, combine the rice, a pinch of salt and 1 1/2 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Add carrots to another pot of boiling water, after 2 minute add broccoli. Cook for 2-3 minute more, until broccoli is bright green (or to your liking).

Divide rice between plates and top with bobotie. Serve with mango chutney, carrots and broccoli on the side. Enjoy!